Orange Creamsicle Pie

This delicious pie makes two beautiful pies. Even though I made this in the wintertime, it would be really good for a spring dessert. I froze one of the pies and glad I did, it came in real handy with unexpected company.

• 8 oz. cream cheese, softened
• 16 oz. frozen whipped topping, thawed
• 1 cup orange juice
• 1 (4-oz.) box instanat vanilla pudding
• 1 (3-oz.) box orange jello
• 2 (6-oz.) prepared graham cracker crusts

Soften cream cheese at room temperature starting a couple hours before making your pies; the cream cheese must be super soft in order to avoid lumps in the pie filling.

Blend cream cheese and frozen whipped topping well; add orange juice and beat with mixer until very creamy and then stir in.

Divide filling between graham crusts; chill at least 3 hours before serving.

Makes 2 pies, 8 servings each.

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