I don't usually post recipes, but if you love creamsicles, you have to try this recipe! You can make it easier by purchasing a graham cracker crust, or you can make this one, which I found at recipe zaar (recipe number 63068). It's as easy as....well, pie!
Orange Chiffon Pie
1 Graham cracker crust :Mix 1.5 cups of crushed graham crackers; 0.25 cup of sugar and 4 or 5 Tbsp. of melted butter. The recipe calls for 5, but I used 4 and it was fine. Mix all ingredients and press into a pie plate. Refridgerate for 1 hour. See, easy!
1 -3 oz. pkg orange gelatin
1 -Tbsp sugar
0.75 cup water
0.50 cup orange juice
1- tsp grated orange peel ...I left it out and it was still fine!
1-8 oz carton of non-dairy whipped topping, thawed
In a large mixing bowl, dissolve gelatin and sugar in water. Add orange juice and peel. Refrigerate for 1 hour or until thickened but not set. Beat on high speed with mixer for 3 minutes, until very foamy and thickened....note: it gets thick very fast after the 3 minutes are up so you need to do the next part right away! Fold or beat in the whipped topping, pour into graham crust. Refrigerate for at least an hour before serving.
I'm so looking forward to dessert tonight!
The recipe was created by Tina Dierking of Maine, and published in Taste of Home's 2003 Quick Cooking Annual Recipes.
1 comment:
Yum!! and if I can find a non-hydrogenated replacement for the non-dairy whipped cream, even OSCAR can eat it!!
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