Serves: 8
Total Calories: 212
1. In large mixing bowl dissolive gelatin in boiling water. Stir in orange juice, sugar and orange peel until sugar dissolves. Refrigerate until partially set, stirring occasionally.
2. In small mixing bowl beat milk, whipped topping mix and vanilla on medium speed of electric mixer until combined. Beat on high speed for 4 to 6 minutes or until soft peaks form.
3. Beat partially set gelatin on medium speed of electric mixer until foamy. Fold whipped topping mixture into gelatin mixture. Spread in crust.
4. Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.
This Orange Bavarian Cream Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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