Orange and Vanilla Mousse Pie

  • Yield 8 servings


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



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