Creamsicle Chiffon Pie Recipes
CREAMSICLE PIE
Make and share this Creamsicle Pie recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 4h15m
Yield 2 pies
Number Of Ingredients 5
Steps:
- Mix together Tang, sweetened condensed milk, sour cream and one of the containers of Cool Whip.
- Use second container for topping of the two pies.
- I sprinkle a little bit of Tang on the top for presentation.
- Refrigerate 4 hours.
Nutrition Facts : Calories 2837.4, Fat 185, SaturatedFat 89.7, Cholesterol 442.8, Sodium 1801, Carbohydrate 273.7, Fiber 3.7, Sugar 204.1, Protein 32.9
NO-BAKE ORANGE CHIFFON PIE
You'll be greeted with smiles when you put Tina Dierking's no-bake dessert on your menu. "This pie is wonderfully refreshing in the summer," says the Showhegan, Maine reader. "It's an old recipe that stands the test of time."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve gelatin powder and sugar in water. Add orange juice and zest. Refrigerate for 1 hour or until thickened but not set. , Beat on high speed for 3 minutes or until foamy and thickened. Fold in whipped topping until completely combined. Pour into crust. Cover and refrigerate for 4 hours or until set.
Nutrition Facts : Calories 223 calories, Fat 7g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 36g carbohydrate, Fiber 0 fiber), Protein 2g protein.
CREAMSICLE CHIFFON PIE RECIPE
Provided by MJH
Number Of Ingredients 6
Steps:
- Mix together the water and Jello. Microwave on high for 1 minute. Whisk in yogurt and Cool Whip Reserve 6 orange segments. Chop the remaining oranges into bite sized pieces. Fold the chopped oranges into the pie filling. Pour into pie crust and refrigerate until set. Top with reserved orange segments before serving.
CREAMSICLE CHIFFON PIE
Steps:
- Mix together the water and Jello. Microwave on high for 1 minute. Whisk in yogurt and Cool Whip Reserve 6 orange segments. Chop the remaining oranges into bite sized pieces. Fold the chopped oranges into the pie filling. Pour into pie crust and refrigerate until set. Top with reserved orange segments before serving.
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