Yield: 6 Servings
|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