Orange Jello Cream Pie
1 package (8 serving size) orange jello
6 oz (3/4 of the standard 8 oz tub) cool whip (or other non dairy whipped
topping (or dairy whipped topping)), thawed!
1 9" premade graham cracker crust (or your own crust)
1 15? oz can of mandarin oranges, reserve 8 or so for top decoration
2+ tsp fresh lemon zest (optional)
You can make this with other flavors of jello and fruit. We made
it first with the crust from the lemon bars and it was pretty good.
It needed to sit a day or so to soften the crust a bit - it was kind of
tough initially, but that's probably a fault of how we make crusts.
I think it's best when the crust is also soft and light to better match
the soft and lightness of the pie. We're considering making it with
ladyfingers on the bottom.
Mix up the jello with 2 cups boiling water, stir as directed, then only
1.5 cups icewater. Chill for 5-7 min in the freezer or until thickened
but still pourable.
Mix in cool whip. Add lemon zest if using.
Put a little jello mixture on the bottom of the crust, top with most of
the oranges, put as much jello mixture as will fit on top. There will be
a couple of cups leftover if you're using the regular (not deep) 9" crust.
Decorate and refridgerate to set (at least 1-2 hours)
The first version of this recipe involved my special trademarked
"spill inside the freezer, refridgerator, on the kitchen floor, and
up the kitchen cabinets" maneuver.
It was quite the orange-gooey sight. As with all artistic endeavors, it's
difficult to duplicate exactly so the recipe shown here is a reconstruction.