Yield: 6 Servings
Measure | Ingredient |
---|---|
1 cup | Heavy cream |
¼ cup | Cold water |
1 pack | Unflavored gelatin |
6 ounces | OrangeJuice concentrate frzn |
8 ounces | Cream cheese, softened |
¾ cup | Confectioners' sugar |
2 teaspoons | Vanilla extract |
2 tablespoons | Grand Marnier |
9 \N | To 10\" graham cracker crust |
\N \N | Orange slices for garnish |
Put the cream into a small saucepan over high heat.
Just before it comes to a boil, put the cold water into a blender and sprinkle in the gelatin, where it should stand for a minute or so. Add the boiling cream to the blender, process on low until all of the gelatin has dissolved (2-3 min.).
Add the concentrated orange juice, cream cheese, sugar, vanilla, and Grand Marnier; process until it is all well blended. Chill for 15 to 20 minutes; pour into the crust and chill until it firms up. Garnish with orange slices or whole raspberries, strawberries, or blackberries and serve.
From The Travelin' Gourmet Cookbook