Best Orange Cooler Pie Recipes

NO BAKE ORANGE CREAM PIE

Steps:

• Pulse the graham crackers in a food processor to crumble. Mix in the sugar, cinnamon, and butter until crust forms.
• Press into a 9-inch spring-form pan and refrigerate for 30 minutes.
• Add boiling water and gelatin powder to a large bowl; whisk until dissolved.
• Add cold water and ice cubes; whisk until slightly thickened. Set aside for 10 minutes to allow jello to set.
• Add cool whip topping to jello and whisk together until light and fluffy. Stir in the oranges and refrigerate for 30 minutes, or until thickened.
• Add the pie filling to the crust and refrigerate for up to 6 hours, or until firm. Top with cool whip and enjoy!

ORANGE PIE

Steps:

• Heat oven to 350°F.
• Line 9-inch pie plate with pie crust as directed on package for one-crust pie. Bake 12 to 14 min. or just until edge begins to brown; cool. Meanwhile, zest and juice 1 orange.
• Beat egg yolks and sugar in small bowl with mixer 5 min. or until thickened and lemon colored. Add cornstarch, milk, orange zest and juice; beat until blended. Pour into saucepan; cook on medium-low heat 10 min. or until thickened, stirring constantly. Pour into crust.
• Bake 30 min.; cool completely. Refrigerate 4 hours or until firm. Cut remaining orange into very thin slices. Top pie with COOL WHIP and orange slices.

NO BAKE ORANGE CREAMSICLE PIE

Steps:

• In a large mixing bowl, beat cream cheese until light and fluffy.
• Slowly add in the orange juice. Continue beating until thoroughly mixed. Lumps are to be expected.
• Add 2/3 of the whipped topping, and beat until mixed.
• Fill pie crust with filling mixture.
• Top with last 1/3 of whipped topping.
• Cover and freeze for 4 hours or overnight.
• Thaw slightly before serving.

COOL 'N EASY ORANGE REFRIGERATOR PIE

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in COOL WHIP until blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound. Stir in zest.
• Spoon into crust.
• Refrigerate 4 hours or until firm.

ORANGE COOLER

Steps:

• In a half-gallon pitcher, combine orange juice concentrate, lemon juice and sugar. Stir in enough water to make 1/2 gallon.

ORANGE COOLER

Steps:

• In a stainless steel or enameled saucepan, combine orange rind, sugar and water. Bring to a boil, stirring until the sugar is dissolved. Simmer for 5 minutes. Let the syrup cool and strain into a large bowl. Stir in bourbon, orange juice and lemon juice. Chill until cold. Transfer to a punch bowl set in a hollowed-out block of ice. Stir in champagne. Garnish the punch with cherries and orange slices.

ARCTIC ORANGE PIE

Steps:

• In a large bowl, beat cream cheese and orange juice concentrate until smooth. Fold in whipped topping; pour into crust. Cover and freeze for 4 hours or until firm. Remove from the freezer about 10 minutes before cutting. Garnish with oranges.

MANDARIN ORANGE PIE

Steps:

• Mix graham wafer crumbs, sugar and melted butter together.
• Spread in the bottom and up the sides of a 9 inch pie plate.
• Refrigerate.
• 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 into the crumb crust.
• Top with the remaining whipped cream.
• Refrigerate 3- 4 hours.