| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, Pies |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Heavy cream |
| 1/4 |
c |
Cold water |
| 1 |
pk |
Unflavored gelatin |
| 6 |
oz |
OrangeJuice concentrate frzn |
| 8 |
oz |
Cream cheese, softened |
| 3/4 |
c |
Confectioners' sugar |
| 2 |
ts |
Vanilla extract |
| 2 |
tb |
Grand Marnier |
| 9 |
|
To 10" graham cracker crust |
|
|
Orange slices for garnish |
INSTRUCTIONS
Put the cream into a small saucepan over high heat. Just before it comes to
a boil, put the cold water into a blender and sprinkle in the gelatin,
where it should stand for a minute or so. Add the boiling cream to the
blender, process on low until all of the gelatin has dissolved (2-3 min.).
Add the concentrated orange juice, cream cheese, sugar, vanilla, and Grand
Marnier; process until it is all well blended. Chill for 15 to 20 minutes;
pour into the crust and chill until it firms up. Garnish with orange slices
or whole raspberries, strawberries, or blackberries and serve. From The
Travelin' Gourmet Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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