1. For pie crust, mix together finely crushed Oreo cookies and melted butter in medium bowl. 2. Press firmly on bottom and sides of 9-inch pie plate. 3. Sprinkle gelatin over 1/4 cup cold milk in a small saucepan; let stand for 1 minute. 4. Cook over low heat for 3 minutes, stirring until gelatin is completely dissolved. 5. Blend ricotta, remaining 1/2 cup milk, sugar, vanilla and orange peel in electric blender until smooth. 6. Gradually add gelatin mixture while blending. 7. Pour into large bowl and refrigerate, stirring occasionally 30-45 minutes or until mixture mounds slightly when dropped from spoon. 8. Coarsely chop 6 cookies; fold into cream mixture. 9. Spread into pie crust. 10. Refrigerate for 3 hours or until firm. 11. Halve remaining 3 cookies. Garnish pie with whipped cream, cookie halves and orange slices. ---------------------------------------------------------------------------
Nutrition
Ingredients
