- 2-1/2 cups vanilla ice cream, softened
- 1 cup thawed orange juice concentrate
- 3 drops red food coloring, optional
- 1 drop yellow food coloring, optional
- 1 graham cracker crust (9 inches)
- In a bowl, combine the ice cream and orange juice concentrate. Stir in food coloring if desired. Spoon into crust. Cover and freeze for 8 hours or overnight. Remove from the freezer 10 minutes before serving. Yield: 6-8 servings.
Originally published as Frozen Orange Cream Pie in Quick Cooking January/February 2005, p9
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