Mandarin Orange Pie
Source of Recipe
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1 regular size package orange Jello
1 large can mandarin oranges or more
1 pint whipping cream, divided
1 baked pie shell
Empty dry Jello into medium size mixing bowl. Drain mandarin
oranges reserving liquid.
Measure orange liquid and add enough water to equal 1 cup. Bring
to boil and pour over dry Jello, stirring to dissolve thoroughly.
Add drained orange sections. Refrigerate until the Jello mixture
is quite syrupy in texture, but not set.
Meanwhile, whip 1 cup of the cream until very stiff. Stir into
the Jello mixture, then beat with mixer at high speed until mixture
is light and foamy. Pour into baked pie shell and refrigerate
until firm.
Beat remaining cup of cream until very stiff, sweetening slightly
with granulated sugar. Spread over pie and refrigerate until
serving time.
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