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.
Serving size: Complete recipe
Calories 1816 Calories from Fat 1104
% Daily Value*
Total Fat 123 g188.8%
Saturated Fat 56.6 g282.8%
Trans Fat 0 g
Cholesterol 320 mg106.7%
Sodium 765.1 mg31.9%
Total Carbohydrates 165 g55.1%
Dietary Fiber 4.9 g19.5%
Sugars 75.4 g
Protein 16 g31.7%
Vitamin A 11.1% Vitamin C 201.7%
Calcium 9% Iron 26.6%
*Based on a 2000 Calorie diet