Join Chef Success Today!
Get support for your Pampered Chef business today! Increase your sales right now! Download 1000s of files and images, view thousands of Pampered Chef support threads! Totally Free!
1/2 (15 oz) pkg refrigerated pie crust (1 crust) 1 (3 oz) pkg orange gelatin
1 medium orange 3 cups orange sherbet, divided
1 (8 oz) pkg cream cheese, softened 1 (8 oz) container frozen whipped topping, thawed, divided
1/2 cup boiling water Additional orange for garnish
Preheat oven to 425. Let piecrust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to 11 1/2 inch circle using floured Baker's Roller. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely. Using Lemon Zester/Scorer, zest orange to measure 1 teaspoon zest; juice orange with Juicer to measure 1/4 cup juice. Place cream cheese in Classic Batter Bowl; whisk juice and zest into cream cheese until smooth using Stainless Steel Whisk. Microwave water in Small Micro-Cooker on HIGH 1 1/2 to 2 minutes or until boiling. Whisk in gelatin and stir 2 minutes until completely dissolved. Using Ice Cream Dipper, pack 1 cup of the sherbet into Measure All Cup; gradually add to gelatin, stirring until mixture is well blended and thickened. Immediately whisk gelatin mixture into cream cheese mixture in batter bowl. Add half of the whipped topping (1 1/2 cups) to cream cheese mixture; mix gently until well blended using Mix 'N Scraper. Fill pie shell with filling. Chill at least 1 hour. Fill Easy Accent Decorator with remaining whipped topping. Score additional orange for garnish; cut 2 slices using Utility Knife, then cut each slice into quarters. Cut pie into wedges using Slice 'N Serve. Garnish each serving with whipped topping, a scoop of remaining orange sherbet and quartered range slice. Makes 8 servings.