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    Ricotta Cheese Pie

    Source of Recipe


    List of Ingredients


    1 cup 6 oz orange juice concentrate

    1 pint vanilla ice cream -- softened

    1 cup ricotta cheese

    2/3 cup raspberry jam

    3 cups non dairy whipped topping

    2 graham cracker pie crust

    1/8 teaspoon orange food coloring (opt.)


    In a large mixing bowl, beat frozen orange juice concentrate for about 45

    seconds. Spoon in softened ice cream and blend. Fold in whipped

    topping, Ricotta cheese and food coloring, if desired. Blend until

    smooth. Place bowl in the freezer for 15 to 20 minutes until mixture will

    mound. Carefully, spread 1/3 cup raspberry jam over bottom of each pie

    crust. Spoon Ricotta mixture into crusts; do not over

    fill. Cover, loosely, with several layers of plastic wrap and freeze until

    firm, at least 6 hours or overnight. Let stand for 20 to 30 minutes at room

    temperature before serving. Garnish with peach slices, raspberries and mint

    sprigs, I f desired.




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