1 c Heavy cream
1/4 c Cold water
1 pk Unflavored gelatin
6 oz OrangeJuice concentrate frzn
8 oz Cream cheese, softened
3/4 c Confectioners’ sugar
2 ts Vanilla extract
2 tb Grand Marnier
9 To 10″ graham cracker crust
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’
Yields
6 Servings