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Fluffy Orange Gelatin Pie

From DeRidder, Louisiana, Frann Clark shares this exceptionally light citrus dessert that practically melts in your mouth. "This is so easy that kids can help prepare it," she says.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    8 servings


  • 1 can (15 ounces) mandarin oranges
  • 1 package (3 ounces) orange gelatin
  • 1 can (5 ounces) evaporated milk, chilled
  • 1 reduced-fat graham cracker crust (9 inches)
  • 1 medium navel orange, sliced


  • Drain liquid from oranges into a measuring cup. Add enough water to measure 1 cup; set oranges aside. Pour liquid into a saucepan; bring to a boil. Stir in gelatin until dissolved.
  • Transfer to a large bowl; place mixer beaters in bowl. Cover and refrigerate until mixture becomes syrupy.
  • Add milk. Beat on high speed until nearly doubled. Fold in mandarin oranges. Pour into crust. Refrigerate for 2-3 hours or until set. Garnish with orange slices.
Nutrition Facts
1 piece: 202 calories, 4g fat (2g saturated fat), 6mg cholesterol, 139mg sodium, 38g carbohydrate (28g sugars, 1g fiber), 3g protein.

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  • Brenda MH
    Jun 2, 2013

    The mandarin oranges really make this recipe good. It's not a very sweet dessert- I think maybe next time I'd add a bit of sugar. Although the crust was good, I think that a Nilla wafer crust would actually blend better with the flavors than a graham crust.

  • joniep
    Apr 1, 2012

    keith, check Fluffy key lime pie (same site), they use cool whip in that, sure you can subsitute for the evap. Good luck

  • keith821
    May 7, 2009

    Does anyone think that 'cool whip' type product could be used instead of evaporated milk?My family does not care for the taste of it.

  • badgergirl
    May 16, 2008

    I used a regular crust, rather than graham cracker, and it was fine. I also reduced the amount of evaporated milk because I think it often tastes strange in fruity pies.