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Orange Creamsicle Cream Cheese Pie
*Orange Curd (make this first and set aside to cool)
3/4 cups fresh orange juice, made from three large oranges, 3/4 cups sugar, 1/4 cup cornstarch 3/4 cup milk, 1/4 cup butter, cold and cut into cubes.
In a small saucepan, add the fresh orange juice and sugar, cornstarch, milk and mix that in. Now you want to heat this all up over medium high heat stirring continuously until your mixture gets pretty thick in consistency. Once that is done take your saucepan off the heat and stir in the cold butter. You can add a little drop of food coloring and also a pinch of turmeric for added color if you prefer.
*After you have made the Orange Curd continue on to making the recipe.
1 pkg. knox gelatin or 1 tbsp. gelatin, 1/4 cup water, one 8 oz. cream cheese, softened, 3/4 cup white sugar, 1 cup cool whip or whipped heavy cream and sugar to taste, one 16 oz. graham cracker crust.
Heat 1/4 cup of water until hot but not boiling, add in 1 pkg. of gelatin and stir until it is completely dissolved, set aside to cool. In a large mixing bowl using a mixer or food processor, I use my immersion blender to beat the softened cream cheese and sugar until smooth. Add in the cooled orange curd and gelatin, beat thoroughly. Fold and blend in 1 cup of cool whip and pour into pie crust. Refrigerate for 3 or 4 hours or overnight. Top pie with whipped cream and some mandarin oranges or a sprinkle of mini chocolate chipsl. Keep refrigerated.

Note: You may substitute lemon juice to make a lemon pie and if you want a more intense color and flavor, add in a few drops of food coloring and lemon or orange extract.