sketch of Bob above the Sparkling Mandarin Orange Cream Pie recipe.


3/4 c. boiling water
1 pkg. (3 oz.) Jello brand sparkling Mandarin orange gelatin dessert
1 c. cold club soda or seltzer
1/2 c. thawed Cool Whip
1 can (11 oz.) Mandarin orange sections, drained
1 (6 oz.) prepared graham cracker crust

In a large bowl combine gelatin and boiling water. Refrigerate 10 minutes. Gently stir in club soda. In a small bowl stir together 1/2 c. of the dissolved gelatin and Cool Whip with a wire whisk. Pour into crust. Refrigerate for 15 minutes til set but not firm (should stick to your finger when touched). Reserve the remaining gelatin at room temperature for 15 minutes then stir gently for 5 seconds. Press 3/4 c. of orange segments into the creamy pie mixture. Gently spoon the clear gelatin over the top. Refrigerate 3 hours or til firm. Garnish with remaining orange segments and additional topping as desired.
(makes 8 servings)

Sparkling Mandarin Orange Cream Pie recipe is published in our April, 2000 Menu Minder.