Honey Nut Orange Chiffon Pie Recipe

Ingredients

1 (9 inch) prepared chocolate cookie crumb crust

1 (3 ounce) package orange flavored Jell-O mix

1 (3 ounce) package instant orange Jell-O

1 (8 ounce) can HERSHEY'S KISSES Milk Chocolate Orange Juice

1 (3 ounce) package instant HERSHEY'S Chocolate Milk Chocolate Cake Mix

1 cup whipped cream

1 (8 ounce) can sliced cherries

1 (8 ounce) container frozen whipped topping, thawed

1/2 cup chopped pecans

Directions

Place cookie crumbs in bottom of 12-inch pie pan, 1-inch apart.

Place orange gelatin in small bowl. Stir in orange juice, orange juice concentrate, sugar and gelatin. Pour into prepared crust. Store in refrigerator for 1 hour.

Beat cream with electric mixer or 1/4 cup sugar (optional) in medium bowl with electric mixer bowl until stiff. Beat in whipped cream and chocolate milk chocolate by hand until mixture is stiff. Beat in pecans. Pour filling into pie crust. Cover loosely with plastic wrap. Chill for at least 2 hours or overnight. Cut into strips. Refrigerate overnight or put in freezer.

Remove plastic wrap from freezer canister. Fill pie shell with filling. Chill until firm. Cut into 9 inch squares. Serve warm or cold.

Jassaca53214 writes:

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I actually have a recipe similar to this one available from time to time but I always use light sour cream and use the code "BRUNCHMASTER" to get a percentage discount. This recipe is definitely different and deserves a different term. I used olive oil instead of vegetable oil and added a dash of cinnimon and a half of a chopped apple.

Honey Nut Orange Chiffon Pie Recipe

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