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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
3/4 cup boiling water
1 (3 oz) pkg mandarin orange gelatin
1 cup cold club soda or seltzer water
1/2 cup frozen whipped topping, thawed
1 (11 oz) can mandarin orange sections, drained
1 graham cracker pie crust
In a bowl, combine gelatin and boiling water. Refrigerate 10 minutes and then gently stir in club soda.
In a small bowl, combine 1/2 cup dissolved gelatin and whipped topping with a wire whisk. Pour into crust. Refrigerate for 15 minutes or until set but not firm (should stick to your finger when touched).
Reserve remaining gelatin at room temperature for 15 minutes and then stir gently for 5 seconds. Press 3/4 cup orange segments into the creamy pie mixture. Gently spoon the clear gelatin over the top. Refrigerate 3 hours or until firm. Garnish with remaining orange segments and additional topping as desired.
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MANDARIN ORANGE CREAM PIE
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
3/4 cup boiling water
1 (3 oz) pkg mandarin orange gelatin
1 cup cold club soda or seltzer water
1/2 cup frozen whipped topping, thawed
1 (11 oz) can mandarin orange sections, drained
1 graham cracker pie crust
In a bowl, combine gelatin and boiling water. Refrigerate 10 minutes and then gently stir in club soda.
In a small bowl, combine 1/2 cup dissolved gelatin and whipped topping with a wire whisk. Pour into crust. Refrigerate for 15 minutes or until set but not firm (should stick to your finger when touched).
Reserve remaining gelatin at room temperature for 15 minutes and then stir gently for 5 seconds. Press 3/4 cup orange segments into the creamy pie mixture. Gently spoon the clear gelatin over the top. Refrigerate 3 hours or until firm. Garnish with remaining orange segments and additional topping as desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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