This cream pie brings back such memories of being a kid.
Ingredients 1 Graham cracker pie crust (found in your grocers Baking Goods section)* 1 Cup frozen concentrated orange juice (no pulp, thawed) ¼ Cup Jell-O® brand instant vanilla pudding mixture ½ Can of sweetened condensed milk 8 oz. Tub Cool Whip® (found in your grocers' freezer section, thawed) 7 Drops of red food coloring (optional)
Directions In a large bowl, combine your 1 cup of orange concentrate with the vanilla pudding mixture. Remember, just 1 cup of the concentrate and ¼ cup of the vanilla mix, not the whole container.
Use a whisk to combine then add your ½ can of condensed milk and 7 drops of red food coloring.
Whisk ingredients well, then finally stir in your Cool Whip.
Pour mixture into your pie shell.
Use a spatula to smooth out the top then place into your refrigerator for at least 4 hours and up to overnight before serving.
Cook's Notes: *Try to find the "Two Extra Servings" size pie crust. You'll have enough mixture for the bigger one.
The red food coloring gives your mixture slightly more of an orange appearance similar to the old "Dreamsicle" ice cream bars, but will taste the same either way.
We are only using 1 cup of the concentrated OJ and about ½ of the pudding mixture on purpose. Try not to deviate from those amounts. Remember, we are not mixing the OJ concentrate with water. We want it straight from the can.
The Cool Whip needs to thaw in your fridge (not on the counter) for at least 2-3 hours before using.