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July 2009 Issue
Creamsicle Pie
by Ronda L. Halpin
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Sometimes, summer calls for something cool and creamy at the end of a meal. Maybe it's a scoop of ice cream or one of your favorite ice cream treats. One of my all-time favorites are creamsicles. The blend of smooth, creamy ice cream and tangy orange sorbet is a perfect combination. This month, I'm sharing a recipe inspired by this special duo.

An ideal decoration for this super simple cake are several well-drained mandarin orange slices. I like arranging them on the top of the cake in a flower pattern. Once decorated, it makes a great addition to any summer gathering. Keep cool and enjoy the yum!

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


Creamsicle Pie

  • 1 small pkg. orange gelatin
  • 1/2 cup boiling water
  • 1 can (14 oz.) fat free sweetened condensed milk
  • 1 cup reduced fat sour cream
  • 3 T. orange peel
  • 1 (8 oz.) tub reduced fat whipped topping - thawed
  • 1 graham cracker crust
In a large bowl, dissolve the gelatin in the boiling water. Stir in the milk, sour cream and orange peel. Fold in the whipped topping. Spoon into the crust.

Cover and refrigerate for at least 4 hours before serving.

  • Yields: 8 servings
  • Preparation Time: 1 hour

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