Orange and Vanilla Mousse Pie

  • Yield: 8 servings


1envelope Knox Unflavored Gelatine
1/4cup cold water
1cup heavy cream, heated to boiling
1package cream cheese, softened
1can (6 oz) frozen orange juice concentrate
3/4cup confectioner's sugar
1 1/2teaspoons vanilla extract
2teaspoons grated orange peel
1package 9-inch graham cracker crust


In blender, sprinkle gelatine over cold water; let stand 1 minute. Add hot cream and process at low speed until gelatine is completely dissolved, about 2 minutes. Add cream cheese, juice concentrate, sugar and vanilla; process at high speed until blended, about 2 minutes. Chill until mixture is slightly thickened, about 15 minutes. Fold in orange peel (blend on low speed). Pour into crust; chill until firm, at least 4 hours (overnight is best). Garnish, if desired, with whipped cream and orange slices.