Serves: 6
Total Calories: 532
1. Mix KELLOGG'S FROOT LOOPS and margarine thoroughly in 8-inch pie pan. Press evenly and firmly around sides and bottom of pie pan. Chill.
2. Pare oranges, section and cut into pieces. Combine orange chunks and 1/4 cup of the sugar in small bowl. Chill.
3. Beat cream cheese until fluffy in large mixing bowl blend in remaining 1/2 cup sugar, salt, lemon juice, and vanilla. Add eggs one at a time, beating well after each addition. Pour into crust.
4. Bake at 325°F about 25 minutes or until set.
5. To make glaze combine cornstarch and sugar in saucepan. Drain syrup from orange chunks add enough orange juice to make 1 cup. Stir into cornstarch mixture. Cook, stirring constantly until thick and clear. Cool slightly fold in orange chunks. Spoon over cheese filling. Chill.
This Orange Cream Cheese Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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