Fluffy Orange Gelatin Pie

Name: Fluffy Orange Gelatin Pie
Prep time: 15 min
Total time: 15 min
Yield: 8 servings.
Ingredients: 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 (8 inches); 1 medium navel orange, sliced

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.

Ingredients

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 (8 inches)
1 medium navel orange, sliced

Directions

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 slice: 202 calories, 4g fat (2g saturated fat), 6mg cholesterol, 140mg sodium, 37g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1 fat.

Originally published as Fluffy Orange Gelatin Pie in Light & Tasty February/March 2003

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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.