Sparkling Orange Cream Pie Recipes

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MANDARIN ORANGE CREAM PIE



Mandarin Orange Cream Pie image

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

1 package (3 ounces) orange or sparkling mandarin orange gelatin
1/2 cup boiling water
1-1/4 cups cold club soda
1 graham cracker crust (9 inches)
1/2 cup whipped topping
1 can (11 ounces) mandarin oranges, well drained

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.

ORANGE CREAM PIE



Orange Cream Pie image

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

3/4 cup crushed vanilla wafers or 3/4 cup vanilla wafer crumbs
3/4 cup crushed graham wafers or 3/4 cup graham wafer crumbs
1/2 cup finely chopped pecans
1/4 cup margarine or 1/4 cup butter
1 tablespoon all-purpose flour
1 (2 3/4 ounce) packet orange gelatin
1 cup boiling water
1/2 cup cold water
1/2 cup frozen orange juice concentrate
1 teaspoon lemon juice
1 teaspoon orange extract, divided
1/2 cup whipping cream
3 tablespoons powdered sugar
1/2 cup whipping cream
1/2 teaspoon orange extract
3 tablespoons powdered sugar
1 (10 fluid ounce) can mandarin orange segments, well drained
1/4 cup grated sweetened chocolate

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 MANDARIN ORANGE CREAM PIE



Sparkling Mandarin Orange Cream Pie image

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

3/4 cup boiling water
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
1 cup cold club soda
1/2 cup thawed COOL WHIP Whipped Topping
1 ready-to-use graham cracker crumb crust (6 oz.)
1 can (11 oz.) mandarin oranges, drained

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

SPARKLING ORANGE CREAM PIE



Sparkling Orange Cream Pie image

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

1 (15 ounce) can mandarin oranges, drained, with juice reserved
¼ cup water, or as needed
1 (3 ounce) package orange-flavored gelatin (such as Jell-O®)
1 cup orange soda, chilled
½ cup frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust

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

ORANGE CREAMSICLE PIE



Orange Creamsicle Pie image

Make and share this Orange Creamsicle Pie recipe from Food.com.

Provided by Debs Recipes

Categories     Pie

Time 10m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 6

8 ounces cream cheese, softened
16 ounces frozen whipped topping, thawed
1 cup orange juice
1 (4 ounce) box instant vanilla pudding
1 (3 ounce) box orange gelatin
2 (6 ounce) prepared graham cracker crusts

Steps:

  • Soften cream cheese at room temperature starting a couple hours before making your pies; the cream cheese must be super soft in order to avoid lumps in the pie filling.
  • Blend cream cheese and frozen whipped topping well; add orange juice and beat with mixer until very creamy; stir in pudding then gelatin and blend well.
  • Divide filling between graham crusts; chill at least 3 hours before serving.

Nutrition Facts : Calories 299.3, Fat 17.5, SaturatedFat 10.5, Cholesterol 15.6, Sodium 297.4, Carbohydrate 33.8, Fiber 0.3, Sugar 27.2, Protein 2.8

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