Ingredients
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8 oz. cream cheese
1 c. orange juice
4 oz. instant vanilla pudding
4 oz. orange sugar free jello
9 in. graham cracker crust
12 oz. cool whip
Preparation
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Beat cream cheese on high until smooth.
Beat in orange juice, pudding mix and jello.
Stir in half cool whip.
Pour into pie crust.
Top with remaining cool whip.
Refrigerate at least 3 hours.
May be used in custard cups without crust.
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