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Ingredientes
- 1 pkt butter cookies - (7.25 ounce) crushed
- 1/4 c. butter or possibly margarine melted
- 1 pkt cream cheese - (8 ounce) softened
- 1/3 c. powdered sugar
- 1 tsp vanilla extract
- Â Â Orange liquid food coloring (optional)
- 1 ct frzn whipped topping - (12 ounce) thawed, divided
- 1 jar orange curd - (10 ounce)
- 2 tsp grated orange rind
- 2 Tbsp. fresh orange juice
- Â Â Whipped topping
- Â Â Orange rind curls
- Â Â Almond bark curls
Direcciones
- Stir together cookie crumbs and butter; press proportionately in bottom and up sides of a 9-inch pie plate.
- Bake at 350 degrees for 8 min; remove to a wire rack, and cold completely.
- Beat cheese and powdered sugar at medium speed with an electric mixer till smooth. Stir in vanilla extract and, if you like, food coloring till blended; mix in 2 c. whipped topping. Spread cream cheese mix proportionately into prepared crust.
- Stir together curd, rind, juice, and 2 Tbsp. whipped topping. Spread proportionately over cheese mix; cover and refrigerate2 hrs or possibly till set. Garnish, if you like.
- This recipe yields 1 (9-inch) pie.
- Comments: Orange curd can be found in the jams-and-jellies area of the supermarket.
- For testing purposes only, we used Pepperidge Farm Chessmen butter cookies and Dickinson's Orange Curd.
- Yield: 1 pie
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 171g | |
| Calories 741 | |
| Calories from Fat 431 | 58% |
| Total Fat 48.98g | 61% |
| Saturated Fat 29.96g | 120% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 537mg | 22% |
| Potassium 148mg | 4% |
| Total Carbs 74.03g | 20% |
| Dietary Fiber 1.6g | 5% |
| Sugars 56.6g | 38% |
| Protein 2.15g | 3% |
