Easy-breezy, so damn dreamy. Remember orange-cream popsicles? Think of that with a grainy, buttery, graham cracker crust. You cannot go wrong with this summery dessert. The hardest part is waiting until it is frozen...do not expect leftovers.
If you are feeling gourmet, replace the grahams with ginger snaps!
Notes: Butter is unsalted.
Ingredients: 2 cups graham cracker crumbs, 7 tbsp. melted butter, 1/4 cup sugar, 6 oz. frozen orange juice concentrate-thawed (half of a standard can), 14 oz. can sweetened condensed milk, 8 oz. whipped topping, zest and juice of 1 large orange.
Makes one 9-inch pie- serves 8 well.
1. Preheat oven to 375*. Pulse crumbs, sugar and butter in a food processor. Press into bottom of a 9-9.5 inch pie plate. Bake for 9 minutes. Remove to cool.
2. In a large bowl, whisk juice concentrate, condensed milk and whipped topping. Fold in the most of the zest and juice of the orange.
3. Pour into pie crust. Top with more zest. Freeze at least 4 hours, but overnight is better. Thaw for 15 minutes before slicing.