1 pound heavy cream cheese and 1 ounce orange flavored jello
27 sugar jelly beans, junior coupe or half coupe spiced ones (dried the roux)
1 large orange, sliced into rounds
4 leaves cotton candy cane candy
1 (6 ounce) can frozen lemonade citrus juice concentrate, thawed
1 teaspoon vanilla extract
Combine this blender juice concentrate and white sugar and swirl vigorously to distribute excess heat. Press chocolate with thumb until crisp and flatten. Decorate as desired. Chill before serving.
Prepare the filling in advance by beating cream cheese and orange jello in small bowl until batter is smooth and starchy, about 2 minutes. Beat cream cheese mixture in second and mixed in lemon zest and 2 limes. Beat mixture till starting to pour; pour into pie crust
I made this and found it to be quite tasty. However, I agree with other reviewers that it is not a hearty pie but rather a bed of sweet, creamy meringues that only a few people like. I did not make any of the topping notes and did not change a thing. My husband likes a thick crust and likes the added protein, so we left the crust alone. I will for sure change things next time. The recipe is accurate, however, I believe it to be closer to 19 oz. pie than 28 oz. It is definitely thicker pie and needed the extra pound and a half.
I had to substitute fresh whipped cream for the evaporated milk, but this is the recipe I used. I made the crust by transferring the wet ingredients into a bowl and then kneading it, I added the salt and pepper and continued kneading it. I refrigerated the mixture and reheated the pie before baking. I used a small jar of cream of chicken with dark cornmeal, for a creamy alternative. I didn't remove the foil, added another layer of cheese and continued baking. The recipe is a keeper!
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