Desserts

Sunshine Pie

photo by:kraft

Every time i make this dessert it's a hit! I also use orange juice and sometimes jello to give it a more orange flavor. either way it 's great!

posted by

tmyoungblood

on 5/7/2012

time

prep:

15 min

total:

4 hr 15 min

servings

total:

10 servings

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What You Need

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

can (14 oz.) EAGLE BRAND® Sweetened Condensed Milk, divided

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

ready-to-use graham cracker crumb crust (6 oz.)

Zest and juice from 1 orange

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

Make It

BEAT cream cheese and 1/4 cup condensed milk with mixer until well blended. Whisk in 1/2 cup COOL WHIP. Spread onto bottom of crust.

WHISK orange juice, remaining condensed milk and dry pudding mix in medium bowl 2 min. Stir in 1-1/2 cups of the remaining COOL WHIP. Spread over cream cheese layer.

STIR orange zest into remaining COOL WHIP; spread over pie. Refrigerate 4 hours.

EAGLE BRAND is a registered trademark of The J.M. Smucker Company.

Kraft Kitchens Tips

Size-Wise

Since this luscious no-bake pie makes enough to serve 10, it's the perfect dessert to bring to your next gathering.

Special Extra

To add a simple citrus fan garnish, cut additional orange, lemon or lime into thin slices. Stack 3 slices. Cut slit through slices to center. Twist slices from slits in opposite directions; twist 3 slices together for fan effect.

Make Ahead

Pie can be stored in refrigerator up to 8 hours before serving.

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tmyoungblood

posted:

5/7/2012

Every time i make this dessert it's a hit! I also use orange juice and sometimes jello to give it a more orange flavor. either way it 's great!

kirstyw91

posted:

1/3/2012

This pie was delicious! Everyone loved it! I used 3/4 cup of orange juice instead of juicing an orange and it was really good and much easier!

danlpatric

posted:

5/9/2011

Well I've been sitting on this recipe for nearly a year before I got around to making it, but this is how it went. I made my own graham cracker crust with 9 crackers and 5 Tbl. melted butter; bake it for ten minutes and cool completely. Otherwise I followed the recipe exactly. I have to agree with a lot of others here that the amount of orange juice isn't enough. Next time I will add much more- the juice of one orange was barely noticeable. Did anyone else find that there wasn't enough Cool Whip left over to add the zest to? I added an extra 1/2 cup and had a very thin layer at that. You might want to get the bigger tub and just have extra. I think 3/4 - 1 full cup would be about right for the orange zest layer on top. Otherwise we really enjoyed it and I think this will be my summer dessert to bring to parties. It was pretty easy and after adding fresh fruit slices to decorate the top, it was beautiful! My freinds are getting tired of Angel Lush anyway!

angel2reckonwith

posted:

5/6/2010

This was great the first time I made it & the second time I made it I added 1/4 cup OJ & 1/4 pineapple juice.

nancyejane

posted:

5/4/2010

I would half the cream cheese...I thought it was too strong. I would also pineapple tidbits to the orange layer.

donavenis

posted:

4/27/2010

Huge hit in our family but I used lemon juice instead of orange and doubled to tripled the amount of juice and reduced the amount of condensed milk that was added to the pudding part of the recipe to about 2/3's of the can I also added zest to all the layers. My family wanted this more than the brownies I also baked. Very fresh and bright tasting already have requests for this pie again.

chelle8479

posted:

4/14/2010

I made this recipe for my daughter's class and now all the teachers ask me to make it all the time. there is no one who has tasted this recipe and didn't like it! it's like heaven! only change i make is using orange jello mix with a little hot water rather than the orange.

jlharrisjones

posted:

4/4/2010

This dessert is fantastic! My family and I had it following a hefty Easter brunch. The pie is wonderfully light and fluffy. The hint of orange is delicate without being too overpowering. I have a new favorite "cream" pie!

snowden

posted:

4/4/2010

I only rated this as good because the flavor was great, a little sweet but otherwise great flavor. I couldn't get it to set. it stayed in a thick liquid form. I left it to sit in the fridge for 10 hours before trying to serve it but it was mostly a pie soup.

a cook