Creamy Orange Pie
Photo by: Frances Janisch
This tangy treat only looks rich and fattening. For easier peeling, roll an orange on a countertop or squeeze gently.
ingredients: Add all to shopping list
For Crust:
1 1/2 cups vanilla wafer crumbs
1/3 cup canola oil
For Filling:
2 (4-serving-size) boxes Jell-O vanilla sugar-free instant pudding mix
2 3/4 cups skim milk
1 tsp orange extract
1 seedless orange, peeled and sliced into thin rounds
1 1/2 cups vanilla wafer crumbs
1/3 cup canola oil
For Filling:
2 (4-serving-size) boxes Jell-O vanilla sugar-free instant pudding mix
2 3/4 cups skim milk
1 tsp orange extract
1 seedless orange, peeled and sliced into thin rounds
At a glance:
Servings: 8
Active Time: 15 min
Total Time: 2 hr 15 min (includes chilling time)
Key Tags:
directions:
1. Preheat oven to 350°F.
2. In a bowl, combine cookie crumbs and oil. Press into bottom and up sides of a 9-inch pie pan. Bake for 10 minutes or until golden. Cool.
3. Prepare pudding according to package directions, using the skim milk. Stir in orange extract. Spoon into piecrust, cover with plastic wrap, and chill for at least 2 hours.
4. Just before serving, arrange orange slices on top of pie as shown.
KITCHEN COUNTER:
Serves 8. Per Serving: 220 calories, 28g carbs, 3g protein, 11g fat, 5mg cholesterol, 210mg sodium, 1g fiber
