Orange-Lime Pie

An orange and green hostess dessert


  • 2 (9") baked pie shells
  • 1 (3 oz.) pkg. orange flavor gelatin
  • 1 (3 oz.) pkg. lime flavor gelatin
  • 3 c. boiling water
  • 2 envelopes unflavored gelatin
  • 1 c. orange juice
  • 4 (11 oz.) cans mandarin oranges, drained
  • 2 c. heavy cream
  • 4 tblsp. sugar


  • Prepare orange and lime gelatins as directed on package, but use only 1½ c. water each. Pour each into an 8" layer cake pan. Chill until firm.
  • Sprinkle unflavored gelatin over orange juice to soften. Stir over hot water until dissolved. Chill until partially thickened. Stir cut-up orange segments into gelatin.
  • Beat cream until stiff. Fold sugar into whipped cream, and fold into orange juice-gelatin mixture.
  • Cut firm orange and lime gelatin into ½" cubes. Fold into whipped cream mixture; then spoon lightly into pie shells. Chill at least 3 hours before cutting, but use within 8 hours. Serve garnished with additional whipped cream, if desired, or with a few orange and green gelatin cubes (reserved).