Ingredients25 m servings
- Combine crust ingredients and press into the bottom of a 9-in. pie plate. Bake at 350 degrees F for 6-8 minute or until lightly browned. Cool. Meanwhile, for filling, beat cream cheese and sugar in a mixing bowl until light and fluffy. Add concentrate and extract; beat well. Fold in whipped cream, and orange peel if desired. Spread evenly into crust. Arrange oranges in decorative design on top of filling. Chill at least 3 hours.
ReviewsRead all reviews 6
With the following changes, I was able to make this in 10 min. flat, which is a good thing, otherwise I would have been late for church! I used a store bought crust, 12 oz's of cream cheese, an...
I used store-bought pie crusts to save time! This is an awesome treat and yes it doesn't take long at all. If it seems too thin even though you went by the directions, just wait! When it sets...
I had orange juice concentrate I had to use up and this recipe was just perfect. I used reduced fat cream cheese and because I had some "free" whipped topping to use up, I used a little over hal...
While this has cream cheese in the recipe, it is more like a fluffy cream pie. I used a store bought crust but did buy and whip cream. Nice flavor but probably not a staple in my recipe box.
I used sweet condensed milkinstead of sugar and cooked in until it boiled, together with the cream cheese and also tangerine juice.