Creamy Orange Dream Pie Recipes

Steps:

• 1. Drain juice from oranges. You will need 3/4 cup of liquid; add enough water to measure that. Bring liquid to a boil and stir in gelatin until dissolved. Set aside to cool.
• 2. Mix 2 envelopes of Dream Whip with 1 cup of the milk and beat for 6 minutes or until stiff peaks hold.
• 3. Be sure that the gelatin is cool and beat into Dream Whip mixture.
• 4. Add remaining cup of milk to the pudding and beat for 2 minutes. Then fold into the Dream Whip mixture.
• 5. Pour into graham cracker crust and let it chill for 4 hours or overnight.

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Add juice concentrate; beat 1 min. or until blended. (Mixture will be thick.) Stir in COOL WHIP.
• Spoon into crust.
• Refrigerate 4 hours or until firm.

Steps:

• 1. IN: A lg. bowl with electric mixer, mix cream cheese until fluffy. ADD: Sweetened condensed milk and mix well. MIX: In orange juice until smooth and creamy. ADD: 4 oz. (well drained) mandarin oranges until well blended. GENTLY: Stir in whipped topping. ADD: Above ingredients into crust. DECORATE: Top of pie with remaining (well drained), 4 oz. mandarin oranges. Cover with pie carrier cover and refrigerate for 1 hour or overnight. SERVE and ENJOY! PLACE: Covered leftovers back in refrigerator. Serves: 8

Steps:

• PIE CRUST----------.
• In a medium-size mixing bowl, combine crushed vanilla wafers, crushed graham wafers and finely chopped pecans; mix well.
• Add margarine or butter and blend using a pastry blender or a fork.
• Preheat oven to 350 F degrees.
• Prepare a 9 inch oven-proof pie dish by lightly spraying with a vegetable oil.
• Dust with 1 tablespoon of flour.
• Shake off any excess flour off pie plate (The spray and flour will prevent the shell from sticking to the pie dish).
• Spoon wafer mixture into pie dish; press evenly to bottom and sides using a rounded soup spoon.
• Bake in preheated 350 F oven for 10 minutes.
• Remove from oven and let cool.
• FILLING----------.
• In a medium-size mixing bowl, dissolve orange jello powder with 1 cup of boiling water.
• Add 1/2 cup of cold water and let cool for about 15 minutes.
• Add concentrated orange juice, lemon juice and 1/2 teaspoon of orange extract and stir well to mix.
• Place in the freezer compartment of the refrigerator for about 20 minutes or until just partially set; DO NOT LET HARDEN.
• Remove from freezer and break up the jelly mixture using a whisk.
• In a 2 cup measuring cup, add 1/2 cup whipping cream and using an electric mixer, beat until cream slightly thickens.
• Add remaining 1/2 teaspoon of orange extract and gradually add powdered sugar, beating until thickened.
• Add whipped cream to the jelly and fold in, (DO NOT BEAT).
• Pour mixture into the cooled pie shell.
• Place pie in the freezer compartment of the refrigerator for about 1 hour or until pie filling is set.
• TOPPING----------.
• In a 2 cup measuring cup add 1/2 cup whipping cream and using an electric mixer, beat until slightly thickened.
• Add orange extract and gradually add powdered sugar and continue beating until thickened.
• Before serving pie, spread whipped cream over entire top of pie.
• Place and arrange orange segments on top of whipped cream creating a pattern if desired.
• Sprinkle with grated sweetened chocolate.
• Serve pie chilled, not frozen.

Steps:

• In a small bowl, combine the water and koolaid until dissolved. Stir in orange juice.
• In a mixing bowl, beat the cream cheese, powdered sugar, vanilla and koolaid mixture until fluffy.
• Fold in whipped cream.
• Spread into crust.
• Chill for at least 1 hour or until set.
• Garnish as desired.