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Instructions |
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Warm the 4 tbsp water till its almost boiling, then sprinkle the gelating and stir well. Set it aside and allow to bloom for 3-4 mins.
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Meanwhile, whip the cream cheese, cool whip, orange juice and sugar in the blender. Whip it all together to form a smooth topping, or whip with a hand-mixer till smooth and creamy. Check for taste; adjust orange flavor and sugar to suit your taste.
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Now add the bloomed gelatin to the cream mixture and again mix everything together.
Fill the pie-shells with the cream-cheese mixture and gently tap around to spread evenly.
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Allow to refrigerate and chill for at least 1 hour so the gelatin sets the mixture. Insert a toothpick to see if it comes out clean, else leave in the refrigerator for some more time. I'd generally recommend at least 2-3 hours before serving.
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Serving
Suggestions |
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When its time to serve, Garnish with some freshly-grated orange zest and finely chopped green unsalted pistachios.
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Originally Submitted
7/22/2008
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