NO BAKE ORANGE CREAM PIE
This no bake orange cream pie recipe is the BEST pie recipe for spring and summer months. It's easy to make with the perfect flavor.
Provided by Jennifer
Categories Cakes & Pies
Time 6h10m
Number Of Ingredients 10
Steps:
- Pulse the graham crackers in a food processor to crumble. Mix in the sugar, cinnamon, and butter until crust forms.
- Press into a 9-inch spring-form pan and refrigerate for 30 minutes.
- Add boiling water and gelatin powder to a large bowl; whisk until dissolved.
- Add cold water and ice cubes; whisk until slightly thickened. Set aside for 10 minutes to allow jello to set.
- Add cool whip topping to jello and whisk together until light and fluffy. Stir in the oranges and refrigerate for 30 minutes, or until thickened.
- Add the pie filling to the crust and refrigerate for up to 6 hours, or until firm. Top with cool whip and enjoy!
MANDARIN ORANGE CREAM PIE
Gusty Crum never heats up her Dover, Ohio kitchen when this heavenly sensation is on the menu. That's because the pie's delightful layers of orange gelatin, creamy whipped topping and mandarin oranges rely on the refrigerator instead of the oven.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, dissolve gelatin in boiling water. Stir in soda. Set aside 1/2 cup at room temperature. Refrigerate remaining gelatin mixture for 20 minutes or until slightly thickened; pour into crust. Refrigerate for 30 minutes or until set., Whisk whipped topping into reserved gelatin mixture. Slowly pour into crust. Arrange orange segments over the top and press down lightly. Refrigerate for at least 3 hours or until firm.
Nutrition Facts : Calories 180 calories, Fat 6g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
SPARKLING MANDARIN ORANGE CREAM PIE
This two-layer orange JELL-O cream pie has a creamy layer topped with mandarin oranges and a sparkling layer. It's a refreshing ending to any meal.
Provided by My Food and Family
Categories Home
Time 3h50m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Refrigerate 10 min. Stir in club soda.
- Remove 1/2 cup of the gelatin; place in small bowl. Add whipped topping; stir with wire whisk until well blended. Pour into crust. Refrigerate 15 min. or until set but not firm (gelatin should stick to finger when touched). Let remaining gelatin stand at room temperature 15 min.; stir gently 5 sec.
- Arrange 3/4 cup of the orange segments over gelatin layer in crust; press gently into gelatin. Gently spoon clear gelatin over pie. Refrigerate 3 hours or until firm. Top with remaining orange segments just before serving. Store leftover pie in refrigerator.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0.8027 g, Sugar 0 g, Protein 2 g
ORANGE CREAM PIE
The ORANGE CREAM PIE is extremely good during hot weather, very refreshing. Young people just love it as it tastes just like a "CREAMSICLE". About 22 years ago an East Indian friend suggested that I make this recipe as it was always a special dessert in certain parts of India. I made some modifications to the recipe and everyone tells me that it is better than the original recipe.
Provided by William Uncle Bill
Categories Pie
Time 40m
Yield 1 nine inch pie, 8-10 serving(s)
Number Of Ingredients 18
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.
SPARKLING ORANGES
We were living in Texas when I found the recipe for this simple yet elegant salad. I was thrilled- we had a surplus of fresh oranges! All you do at the last minute is garnish and serve. -Janie Bush, Weskan, Kansas
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan over medium heat, combine sugar and marmalade; cook and stir until sugar is dissolved. Remove from heat. Stir in grape juice and soda. Pour over orange sections; toss to coat. Refrigerate, covered, overnight., Using a slotted spoon, remove oranges to a serving dish. Sprinkle with almonds and coconut.
Nutrition Facts : Calories 234 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 55g carbohydrate (49g sugars, Fiber 5g fiber), Protein 3g protein.
ORANGE DREAM PIE
Slices of this rich and creamy treat from our Test Kitchen are sure to disappear fast when friends and family try it. Assembled in a convenient graham cracker crust, the fluffy filling has a pleasant orange taste.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the water and Kool-Aid mix until dissolved. Stir in orange juice. In a bowl, beat the cream cheese, confectioners' sugar, vanilla and orange mixture until fluffy. Fold in whipped cream. Spread into crust. Chill for at least 1 hour or until set. , Drizzle white chocolate onto dessert plates; top with a piece of pie. Refrigerate leftovers.
Nutrition Facts :
SPARKLING ORANGE CREAM PIE
This dessert is simple and refreshing and great for an easy summertime treat. Garnish as desired.
Provided by RainbowJewels
Categories Custard and Cream Pies
Time 3h55m
Yield 8
Number Of Ingredients 6
Steps:
- Pour reserved mandarin orange juice into a measuring cup. Add enough water to make 3/4 cup. Bring juice mixture to a boil in a saucepan.
- Pour orange-flavored gelatin into a small bowl. Stir in boiling juice mixture until dissolved. Chill until slightly cooled, about 10 minutes.
- Stir orange soda gently into gelatin mixture. Measure out 1/2 cup gelatin mixture into a bowl. Whisk in whipped topping until smooth. Pour into crust.
- Refrigerate crust until topping is cool, about 15 minutes. Arrange mandarin orange segments on top of the crust. Chill again, about 10 minutes.
- Spoon remaining gelatin mixture over the orange segments and refrigerate until firm, about 3 hours.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 38.7 g, Fat 8.6 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 2.6 g, Sodium 216.7 mg, Sugar 26.3 g
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