Dreamsicle Delight Pie

"Mr Libido Incognito" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

1 large tub Cool Whip; least 12 oz.)
1 pkg (8 oz.) fat free cream cheese, softened
1 small box sugar free vanilla pudding
1 small box box sugar-free orange gelatin
1 small can pineapple tidbits (i used crushed)
1 small can mandarin orange slices
1 low-fat graham cracker crust

I'm going to try this with cream instead of cool whip (we don't get cool
whip here); I also won't use sugar free things (they're not easy to find
here); and I'll use fresh oranges.

Jen

Mr Libido Incognito said:

I got to work evenings this weekend...So as a special treat while I was
cooking breakfast this morning I made this...

I made this as 1 heaping pie this time
@@@@@ Now You're Cooking! Export Format

Alan's Dreamsicle Delight Pie

pies

1 large tub Cool Whip; least 12 oz.)
1 pkg (8 oz.) fat free cream cheese, softened
1 small box sugar free vanilla pudding
1 small box box sugar-free orange gelatin
1 small can pineapple tidbits (i used crushed)
1 small can mandarin orange slices
1 low-fat graham cracker crust

Cream together the container of cool whip with the fat-free cream cheese.
Blend until smooth. Add vanilla pudding and orange gelatin over mixture
slowly and mix well until very smooth. Gently fold in pineapple and
orange
slices, pour into pie shell and refridgerate several hours (4+) or
overnight.

I used 1 tub of cool whip for the filling (the ultra fat free). I
garnished from another tub of cool whip (the low fat). (*not this time)

You can substitute different fruits and different jello's or serve this
parfait style. Coco in the garnishing coolwhip is a nice change.

Use a chocolate crumb or graham Waffer Crumb pie shell.

A graham cracker crumb pie shell is good but sometimes I like to use a
vanilla wafer crumb pie shell or even just a plain baked pastry pie
shell. They're more neutral tasting and that allows the flavor of the
orange filling to come through more.

"Jen" <[email hidden]> wrote

Quoted message said:

I'm going to try this with cream instead of cool whip (we don't get cool
whip here); I also won't use sugar free things (they're not easy to find
here); and I'll use fresh oranges.

Jen

So.... you are going to make an entirely differend dish eh Jen? Don't
forget to let us know what name you give your creation!

Charlie

"djs0302" <[email hidden]> wrote

Quoted message said:

A graham cracker crumb pie shell is good but sometimes I like to use a
vanilla wafer crumb pie shell or even just a plain baked pastry pie
shell. They're more neutral tasting and that allows the flavor of the
orange filling to come through more.

How about the Pineapple? Do they allow the flavor of the pineapple to come
through?

"I Am Curious Orange" Charlie

Charles Gifford said:

"djs0302" <[email hidden]> wrote

Quoted message said:

A graham cracker crumb pie shell is good but sometimes I like to use a
vanilla wafer crumb pie shell or even just a plain baked pastry pie
shell. They're more neutral tasting and that allows the flavor of the
orange filling to come through more.

How about the Pineapple? Do they allow the flavor of the pineapple to come
through?

"I Am Curious Orange" Charlie

Well you certainly are a smart aleck.

Charles Gifford wrote on 25 Feb 2006 in rec.food.cooking

Quoted message said:

"djs0302" <[email hidden]> wrote

Quoted message said:

A graham cracker crumb pie shell is good but sometimes I like to use
a vanilla wafer crumb pie shell or even just a plain baked pastry
pie shell. They're more neutral tasting and that allows the flavor
of the orange filling to come through more.

How about the Pineapple? Do they allow the flavor of the pineapple to
come through?

"I Am Curious Orange" Charlie

Yes the pineapple comes thru...Plus I actually used a chocolate waffer
crust. If I make the crust I and cinnamon to it...In this case there was no
time so...a keebler chocolate crumb crust.

--
-Alan

"djs0302" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Charles Gifford said:

"djs0302" <[email hidden]> wrote

Quoted message said:

A graham cracker crumb pie shell is good but sometimes I like to use a
vanilla wafer crumb pie shell or even just a plain baked pastry pie
shell. They're more neutral tasting and that allows the flavor of the
orange filling to come through more.

How about the Pineapple? Do they allow the flavor of the pineapple to

come

Quoted message said:

Quoted message said:

through?

"I Am Curious Orange" Charlie

Well you certainly are a smart aleck.

Why do think that?

Charlie

"Mr Libido Incognito" <[email hidden]> wrote

Quoted message said:

Yes the pineapple comes thru...Plus I actually used a chocolate waffer
crust. If I make the crust I and cinnamon to it...In this case there was

no

Quoted message said:

time so...a keebler chocolate crumb crust.

--
-Alan

It sounds like it would be a tasty dessert. I'll give it a try Alan. Thanks!

Charlie

Quoted message said:

1 small box box sugar-free orange gelatin

I assume her you mean to use the dry crystals. Or do you make it up with
the hot water added?

Jen

Jen wrote on 27 Feb 2006 in rec.food.cooking

Quoted message said:

Quoted message said:

1 small box box sugar-free orange gelatin

I assume her you mean to use the dry crystals. Or do you make it up
with the hot water added?

Jen

Just as the recipe states...dump orange jello and instant vanilla pudding
powders in with the Cream cheese...use a hand mixer and make a smooth
orange batter...then add the cool whip and mix more till well combined
and very smooth...fold in the drained fruit. Then pour/nudge the blended
'pie filling' into the crust...heaping it for 1 pie or leveling it out
for 2 pies. Refridgerate for 4 hrs or over night to set.

Usually it takes longer to shop for this stuff than make the pie.
Shopping and pie making can be done in just under a half hour if you live
near the store.

--
-Alan

On Sun 26 Feb 2006 11:29:54p, Thus Spake Zarathustra, or was it Mr Libido
Incognito?

Quoted message said:

Jen wrote on 27 Feb 2006 in rec.food.cooking

Quoted message said:

Quoted message said:

1 small box box sugar-free orange gelatin

I assume her you mean to use the dry crystals. Or do you make it up
with the hot water added?

Jen

Just as the recipe states...dump orange jello and instant vanilla pudding
powders in with the Cream cheese...use a hand mixer and make a smooth
orange batter...then add the cool whip and mix more till well combined
and very smooth...fold in the drained fruit. Then pour/nudge the blended
'pie filling' into the crust...heaping it for 1 pie or leveling it out
for 2 pies. Refridgerate for 4 hrs or over night to set.

Usually it takes longer to shop for this stuff than make the pie.
Shopping and pie making can be done in just under a half hour if you live
near the store.

Here's another orange pie that's quick, easy, and tasty. It's also low-fat
and no sugar added.

1 small box of sugar-free orange gelatin
1 small can mandarin oranges
1 cup fresh orange juice
4 cups of Cool Whip Lite or Cool Whip Free
3/4 cup boiling water

Drain oranges, discarding juice. Cut each orange segment into 3 or 4
pieces, refrigerate.

Dissolve gelatin in boiling water. Add orange juice and refrigerate until
mixture is thick and syrupy, but not totally congealed.

Fold in 2 cups of Cool Whip. Then fold in orange pieces. Pour into
prepared shell (crumb or pastry), and refrigerate until firm. Top with
remaining 2 cups of Cool Whip.

Refrigerate until serving time.

--
Wayne Boatwright o¿o
____________________

BIOYA

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

4 cups of Cool Whip Lite or Cool Whip Free
3/4 cup boiling water

Drain oranges, discarding juice. Cut each orange segment into 3 or 4
pieces, refrigerate.

Dissolve gelatin in boiling water. Add orange juice and refrigerate until
mixture is thick and syrupy, but not totally congealed.

Fold in 2 cups of Cool Whip. Then fold in orange pieces. Pour into
prepared shell (crumb or pastry), and refrigerate until firm. Top with
remaining 2 cups of Cool Whip.

It gets so tricky sometimes. We can't get Cool Whip here.

Jen

Wayne Boatwright said:

On Sun 26 Feb 2006 11:29:54p, Thus Spake Zarathustra, or was it Mr Libido
Incognito?

Quoted message said:

Jen wrote on 27 Feb 2006 in rec.food.cooking

Quoted message said:

>1 small box box sugar-free orange gelatin
>
>
I assume her you mean to use the dry crystals. Or do you make it up
with the hot water added?

Jen

Just as the recipe states...dump orange jello and instant vanilla pudding
powders in with the Cream cheese...use a hand mixer and make a smooth
orange batter...then add the cool whip and mix more till well combined
and very smooth...fold in the drained fruit. Then pour/nudge the blended
'pie filling' into the crust...heaping it for 1 pie or leveling it out
for 2 pies. Refridgerate for 4 hrs or over night to set.

Usually it takes longer to shop for this stuff than make the pie.
Shopping and pie making can be done in just under a half hour if you live
near the store.

Here's another orange pie that's quick, easy, and tasty. It's also low-fat
and no sugar added.

1 small box of sugar-free orange gelatin
1 small can mandarin oranges
1 cup fresh orange juice
4 cups of Cool Whip Lite or Cool Whip Free
3/4 cup boiling water

Drain oranges, discarding juice. Cut each orange segment into 3 or 4
pieces, refrigerate.

Dissolve gelatin in boiling water. Add orange juice and refrigerate until
mixture is thick and syrupy, but not totally congealed.

Fold in 2 cups of Cool Whip. Then fold in orange pieces. Pour into
prepared shell (crumb or pastry), and refrigerate until firm. Top with
remaining 2 cups of Cool Whip.

Refrigerate until serving time.

What is this Cool Whip stuff? Could I substitute whipped cream, or
yoghourt? I've never seen canned mandarins (never looked for them, I
have to admit), - could I substitute fresh?

Christine

"Old Mother Ashby" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

What is this Cool Whip stuff? Could I substitute whipped cream, or
yoghourt? I've never seen canned mandarins (never looked for them, I have
to admit), - could I substitute fresh?

I have the same problem, we don't have cool whip in Australia. It's a cream
substitute, I thought I'd written down somewhere what quantity of cream to
whip up to substitute it, but I can't find it. Hopefully someone here can
help us. It's already sweetened as well, so I thought I'd use the normally
sweetened other ingredients to make up for it. Also like you, I've never
seen canned oranges, so I'm going to use fresh.

Jen

On Mon 27 Feb 2006 12:03:00a, Thus Spake Zarathustra, or was it Jen?

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

4 cups of Cool Whip Lite or Cool Whip Free
3/4 cup boiling water

Drain oranges, discarding juice. Cut each orange segment into 3 or 4
pieces, refrigerate.

Dissolve gelatin in boiling water. Add orange juice and refrigerate
until mixture is thick and syrupy, but not totally congealed.

Fold in 2 cups of Cool Whip. Then fold in orange pieces. Pour into
prepared shell (crumb or pastry), and refrigerate until firm. Top with
remaining 2 cups of Cool Whip.

It gets so tricky sometimes. We can't get Cool Whip here.

Jen

You can just as easily use real whipped cream. Of course, it will no
longer be low-fat.

--
Wayne Boatwright o¿o
____________________

BIOYA

On Mon 27 Feb 2006 12:07:27a, Thus Spake Zarathustra, or was it Old Mother
Ashby?

Quoted message said:

Wayne Boatwright said:

On Sun 26 Feb 2006 11:29:54p, Thus Spake Zarathustra, or was it Mr
Libido Incognito?

Quoted message said:

Jen wrote on 27 Feb 2006 in rec.food.cooking

>>1 small box box sugar-free orange gelatin
>>
>>
>I assume her you mean to use the dry crystals. Or do you make it up
>with the hot water added?
>
>Jen
>
>
>
>
>
Just as the recipe states...dump orange jello and instant vanilla
pudding powders in with the Cream cheese...use a hand mixer and make a
smooth orange batter...then add the cool whip and mix more till well
combined and very smooth...fold in the drained fruit. Then pour/nudge
the blended 'pie filling' into the crust...heaping it for 1 pie or
leveling it out for 2 pies. Refridgerate for 4 hrs or over night to
set.

Usually it takes longer to shop for this stuff than make the pie.
Shopping and pie making can be done in just under a half hour if you
live near the store.

Here's another orange pie that's quick, easy, and tasty. It's also
low-fat and no sugar added.

1 small box of sugar-free orange gelatin
1 small can mandarin oranges
1 cup fresh orange juice
4 cups of Cool Whip Lite or Cool Whip Free
3/4 cup boiling water

Drain oranges, discarding juice. Cut each orange segment into 3 or 4
pieces, refrigerate.

Dissolve gelatin in boiling water. Add orange juice and refrigerate
until mixture is thick and syrupy, but not totally congealed.

Fold in 2 cups of Cool Whip. Then fold in orange pieces. Pour into
prepared shell (crumb or pastry), and refrigerate until firm. Top with
remaining 2 cups of Cool Whip.

Refrigerate until serving time.

What is this Cool Whip stuff? Could I substitute whipped cream, or
yoghourt? I've never seen canned mandarins (never looked for them, I
have to admit), - could I substitute fresh?

Christine

Cool Whip is a North American product. Sorry. Yes, you can certainly use
whipped cream. Yoghurt probably wouldn't work well. Fresh oranges pieces
would probably be even better!

--
Wayne Boatwright o¿o
____________________

BIOYA

Old Mother Ashby said:

What is this Cool Whip stuff?

"Stuff". That's a good name for it. It's a whipped cream substitute
that's basically a buncha chemicals and vegetable grease(s). It's
gross!

http://en.wikipedia.org/wiki/Cool_Whip

nb

notbob said:

Old Mother Ashby said:

What is this Cool Whip stuff?

"Stuff". That's a good name for it. It's a whipped cream substitute
that's basically a buncha chemicals and vegetable grease(s). It's
gross!

http://en.wikipedia.org/wiki/Cool_Whip

nb

I see, like that disgusting "non dairy whitener" stuff for coffee. Boy
did I have trouble adjusting to all that during my famous trip - 30
years ago this year - to the USA! They'd offer cream with the coffee,
but it wasn't really cream it was quite thin. The expression "white
coffee" was unknown. I once tried asking for coffee with milk, and got a
cup of black coffee and a glass of milk! In the end I got used
half-and-half which seemed like evaporated milk. What with all the
margarine in the cooking and no butter on the sandwiches (and this was
before cholesterol was invented), I concluded that the American dairy
industry must have been in dire straits.

It was such a relief to get to get to Canada. Even before I got there,
on the Air Canada plane, they gave you milk with the coffee, you didn't
even have to ask.

Christine

Old Mother Ashby said:

I see, like that disgusting "non dairy whitener" stuff for coffee. Boy
did I have trouble adjusting to all that during my famous trip - 30
years ago this year - to the USA!

Yes, the chemists had the dairy councils on the run 30 yrs ago. But,
the cow cartels are back with a vengence, with 4 kinds of milk and 3
kinds of cream and real butter, etc. You still see that white powder
[censored], but now it's either hazelnut flavored or meant to go up a
person's nose.

nb