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    Mandarin Orange Pie

    Source of Recipe


    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.




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