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July 2002 Issue
Orange Cream Pie
by Ronda L. Halpin
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Do you want to know my favorite flavor of ice cream? It's orange sorbet swirled with vanilla ice cream. Okay, technically that's two flavors, but they become something very special when paired together. Maybe that's why makers of ice cream offer them in one container ... and why soda makers make an orange cream soda variety ... and why I'm sharing this month's recipe.

If you like the flavor of tangy citrus and creamy vanilla together, you'll appreciate this month's recipe. If you are watching your waistline in anticipation of the swimsuit season, you'll enjoy this month's recipe. If you love desserts but hate the time it takes to make them, you'll adore this month's recipe! All the flavor of your favorite flavors, a fat and calorie count that's sinfully low and a mere ten minutes of preparation makes this a dessert that's likely to find its way onto your table time and time again this summer.

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!

 

Orange Cream Pie

  • 1 pkg. light cream cheese (8 ounces)
  • 1 pkg. fat free frozen whipped topping (8 ounces), thawed
  • 1 tsp. vanilla extract
  • 1 pkg. sugar free orange gelatin
  • 1 can mandarin orange segments (11 ounces), drained
  • 1 small can crushed pineapple (8 ounces), drained
  • 1 large graham cracker crust
In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the whipped topping and extract and mix to combine. Sprinkle the gelatin over the cream cheese mixture and mix until thoroughly combined. Add the orange segments and pineapple and fold into the mixture. Pour the mixture into the prepared crust and refrigerate 4 hours or until set. Serve garnished with whipped cream, if desired.
  • Yields: 8 servings
  • Preparation Time: 10 minutes, plus chilling time
 



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