Fluffy Orange Gelatin Pie
1 can (15 oz.) mandarin oranges
1 package (3 oz.) orange gelatin
1 can (5 oz.) evaporated milk, chilled
1 graham cracker crust (8 inches)
1 medium navel orange, sliced
Whipped topping, thawed, optional
Red and yellow food coloring, optional
Wash hands. Drain liquid from oranges into a measuring cup. Add enough water to equal 1 cup; set oranges aside. Pour liquid into a saucepan; bring to a boil. Stir in gelatin until dissolved. Transfer to a large mixing bowl; place mixer beaters in bowl. Cover and refrigerate until mixture becomes syrupy.
Add milk. Beat on high speed until nearly doubled. Fold in mandarin oranges. Pour into crust. Refrigerate for 2-3 hours or until set.
Combine food coloring in whipped topping to make orange; frost pie with topping, if desired.
Garnish with orange slices.
Yields 8 servings.
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