Mandarin Orange Fluff Pie
|Graham cracker crust/Butter crunch crust||1|
|Canned mandarin orange segments||11 Ounce, drained (1 Can)|
|Orange flavored gelatin||3 Ounce (1 Package)|
|Grated lemon peel||1 Teaspoon|
|Lemon juice||3 Tablespoon|
|Chilled whipping cream||1 Cup (16 tbs)|
Bake pie crust.
Add enough water to reserved syrup to measure 1 1/4 cups.
Heat to boiling in small saucepan.
Remove from heat; stir in gelatin until dissolved.
Stir in lemon peel and juice.
Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
In chilled bowl, beat whipping cream until stiff.
Fold gelatin mixture and mandarin orange segments into whipped cream.
Pour into crust.
Refrigerate until set, about 2 hours.
Garnish with sweetened whipped cream and maraschino cherries if desired.