Orange Dream Pie

WHAT YOU NEED

6 HONEY MAID Honey Grahams, finely crushed (about 1 cup)

2 Tbsp. butter, melted

1/2 cup orange juice

1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided

1 tub (8 oz.) thawed COOL WHIP Whipped Topping, divided

1/2 cup cold milk

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 tsp. orange zest

MAKE IT


1Mix graham crumbs and butter; press onto bottom of 8-inch square pan. Refrigerate until ready to use.2Microwave juice in microwaveable measuring cup on HIGH 1 min. Add to gelatin mix in small bowl; stir 2 min. until completely dissolved. Gradually add to half the cream cheese in medium bowl, beating with mixer after each addition until blended. Whisk in 1 cup COOL WHIP; spread over crust. Freeze while preparing next layer.3Beat remaining cream cheese and milk in separate medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in remaining COOL WHIP and zest; spread over gelatin layer. Refrigerate 3 hours.
 
 
 
 
 
 
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Panettone

Ingredients


1/2 cup (1 stick) unsalted butter, softened
2 eggs
3 egg yolks
3 1/2 cups all-purpose flour
1 cup milk
1 cup sugar
1/2 cup currants, soaked in warm water for 1 hour and drained
2 oranges, zested
2 teaspoons cream of tartar
1 1/2 teaspoons baking soda

Directions

Preheat the oven to 425 degrees F.

Butter and flour an 8-inch round deep cake pan or panettone mold. In a mixer, cream the butter with the eggs and egg yolks until pale yellow, 3 to 4 minutes.

Replace the beater with the dough hook attachment, and with the mixer running, add half of the flour. Add half the milk and mix for 1 minute. Add the remaining flour followed by the remaining milk and all of the sugar and mix well. Continue mixing and kneading with the dough hook until the dough becomes dry enough to handle. Turn the dough out onto a floured surface and sprinkle with the currants, orange zest, cream of tartar, and baking soda. Knead by hand for 5 to 10 minutes.

Place the dough in the prepared pan and bake for 35 to 45 minutes, or until a wooden skewer inserted in the center comes out clean. The top will be quite cracked. Remove from the oven, invert onto a rack and cool. Slice into wedges to serve.