Pies: Mandarin Orange by Recipe Cottage

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	Mandarin Orange

		Mandarin Orange Pie 1 regular size package orange Jello 1 large can mandarin oranges or more 1 pint whipping cream, divided 1 baked pie shell Empty dry Jello into medium size mixing bowl. Drain mandarin oranges reserving liquid. Measure orange liquid and add enough water to equal 1 cup. Bring to boil and pour over dry Jello, stirring to dissolve thoroughly. Add drained orange sections. Refrigerate until the Jello mixture is quite syrupy in texture, but not set. Meanwhile, whip 1 cup of the cream until very stiff. Stir into the Jello mixture, then beat with mixer at high speed until mixture is light and foamy. Pour into baked pie shell and refrigerate until firm. Beat remaining cup of cream until very stiff, sweetening slightly with granulated sugar. Spread over pie and refrigerate until serving time.