Orange Cookie Pie (Print Version)
# Ingredients:
→ Crust
01 -
1/4 cup melted butter
02 -
3 cups crushed shortbread cookies
→ Filling
03 -
2 tablespoons grated orange zest
04 -
A peeled and sectioned orange
05 -
1 teaspoon vanilla
06 -
1/4 cup fresh orange juice
07 -
One 3-ounce box of orange gelatin powder
08 -
8 ounces softened cream cheese, cut into chunks
09 -
14-ounce can of sweetened condensed milk
10 -
8 ounces whipped topping (Cool Whip)
→ Topping
11 -
Orange slices for decoration
12 -
4 ounces whipped topping
13 -
4 ounces softened cream cheese
# Instructions:
01 -
Coat a pie dish with cooking spray to prevent sticking.
02 -
Crush cookies in a food processor until smooth like sand. Mix the crumbs with melted butter, then press into the pie dish’s base and edges. Chill in the freezer while making the filling.
03 -
Using a washed food processor, puree orange slices, vanilla, zest, and juice until smooth. Put aside for now.
04 -
Beat softened cream cheese with orange gelatin powder in a mixing bowl or stand mixer. Mix until creamy.
05 -
Gently fold in the whipped topping and condensed milk until everything is well blended.
06 -
Stir the orange puree into the creamy mixture until totally mixed together.
07 -
Spread the filling mixture into the cold crust, smoothing it out to the edges.
08 -
Cool in the fridge for a couple of hours for a soft texture or freeze for an hour for a more firm dessert.
09 -
Beat together the remaining cream cheese and whipped topping until it’s fluffy and smooth.
10 -
Spread the topping over the pie and finish off with orange slices for visual appeal.
# Notes:
01 -
Wrap the pie in 2 layers of plastic wrap once it’s firm. You can store it in the fridge for up to a week or freeze it for up to 3 months.
02 -
Serve chilled for a creamy, soft texture or straight from the freezer if you want a firmer dessert.