Mandarin Orange Fluff Pie
2/3 cup boiling water 1 pkg (4 servings) orange Jello
3/2 cup cold water ice cubes 1 tub (8 oz - small) Cool Whip - thawed 1 prepared graham cracker pie
crust small can of Mandarin orange segments
Mix boiling water and Jello in a large bowl for 2 minutes. Mix cold water (use the juice from the
can of orange segments, and concentrated orange juice if you wish... makes the flavor stronger) and
ice cubes to measure 3/4 cups, and add to the Jello. Stir until slightly thickened and remove any
remaining ice. Stir in thawed Cool Whip and whip with a whisk until very smooth. Chill about 20
minutes, until very thick and will mound. Spoon half of mixture into the graham cracker crust, add a
few orange segments, top with remaining Cool Whip - Jello mixture. Add orange segments to the top
decoratively, and chill for 4 hours or overnight
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