1 1/4 cups graham wafer crumbs, or
use a store-bought frozen pie crust
1 tablespoon sugar
1/4 cup melted butter
1 envelope unflavored gelatine
2 tablespoons cold water
1 cup boiling water
1 cup sugar
1/2 cup fresh lemon juice
2 cups whipping cream
1 can (10 oz.) mandarin oranges, drained
Mix graham wafer crumbs, sugar and melted butter together. Spread in the bottom and up the sides of a 9-inch pie plate. Refrigerate. (Or as an alternative to the graham cracker crust, use a store-bought frozen pie crust, bake as instructed on package, and let cool completely. Refrigerate until ready to fill.)
Mix gelatine with cold water. Stir in boiling water. Add sugar and stir to dissolve. Stir in lemon juice. Refrigerate until it starts to thicken.
Whip cream until thick. Fold half of the whipped cream into the gelatine mixture, until blended. Fold in the mandarin oranges. Spoon mixture into the chilled crust. Top with the remaining whipped cream. Refrigerate for at least 3-4 hours.
Makes 6-8 servings.
Date: January 16, 2003