Creamsicle Chiffon Pie Food

CREAMSICLE PIE

Steps:

• Mix together Tang, sweetened condensed milk, sour cream and one of the containers of Cool Whip.
• Use second container for topping of the two pies.
• I sprinkle a little bit of Tang on the top for presentation.
• Refrigerate 4 hours.

NO BAKE ORANGE CREAMSICLE PIE

Steps:

• Prepare graham cracker crumb crust or sweet pie crust (see note). Set aside.
• With a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form. Set aside
• Add to the now empty bowl the cream cheese and the sugar. Beat on medium speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl and add orange zest, orange extract, vanilla extract and orange marmalade. Beat for an additional minute until fully combined.
• Add ⅓ of the whipped cream to the cream cheese mixture and fold it in with a rubber spatula by hand until it is completely combined.
• Add the remaining whipped cream to the bowl and gently fold it in, being careful not to deflate the whipped cream.
• Pour the creamsicle filling in the prepared pie crust and smooth over the top.
• Place in the refrigerate to set up. It needs at least 4 hours chilling time, but preferably overnight or 12 hours. Right before serving, place in the freezer for about 30 - 60 minutes for the perfect texture.

CREAMSICLE ICE CREAM

Steps:

• Whip the cream until stiff.
• Add the sugar and continue whipping.
• Add the eggs once at a time, beating continuously.
• Add the orange juice and vanilla pudding, beat until smooth.
• Pour into ice cream container and freeze.

CREAMSICLE CHIFFON PIE RECIPE

Steps:

• Mix together the water and Jello. Microwave on high for 1 minute. Whisk in yogurt and Cool Whip Reserve 6 orange segments. Chop the remaining oranges into bite sized pieces. Fold the chopped oranges into the pie filling. Pour into pie crust and refrigerate until set. Top with reserved orange segments before serving.