Orange Cream Pie (Printable Version)
# What You’ll Need:
01 -
Zest from 1 orange.
02 -
2 cups heavy cream for the filling, plus an extra cup for topping.
03 -
1 (9-inch) store-bought graham crust.
04 -
1 cup boiling hot water.
05 -
2 blocks (8 oz each) softened cream cheese.
06 -
1 (3 oz) package orange Jello.
07 -
1/4 teaspoon vanilla extract, and another 1/2 teaspoon for topping.
08 -
1 3/4 cups powdered sugar.
# Steps To Make It:
01 -
Grab your leftover cream, whip it with vanilla and sugar, then pipe it along the pie’s edge.
02 -
Slide the pie in the fridge and keep it there overnight. You want it set.
03 -
Stack the pie crust: start with half the cream cheese mix, spoon in 2 cups of the orange blend, pile on the rest of the cream cheese mix, and finish with the last of the orange filling.
04 -
Fold what’s left of your whipped cream into the creamy cheese mix.
05 -
Sprinkle in the orange zest to your Jello blend.
06 -
Stir half of your whipped cream right into the cooled Jello.
07 -
Whip the cream with 1/2 cup sugar and a touch of vanilla until it looks fluffy.
08 -
Zest your orange and stash the zest for a minute.
09 -
Pour Jello powder into boiling water and give it a good mix. Let it cool off.
10 -
Mix in 3/4 cup powdered sugar with the cream cheese.
11 -
Beat that cream cheese till you’ve got no lumps.
# Extra Notes:
01 -
This no-bake treat is cold and just right for warm days.
02 -
Don't skip the overnight fridge time or it won't set well.