1 env. Knox gelatin, unflavored
1/4 c. cold water
1 c. (1/2 pt.) heavy cream (heated to boiling)
1 pkg. (8 oz.) cream cheese, softened
1 can (6 oz.) orange juice concentrate
3/4 c. confectioners' sugar
1 1/2 tsp. vanilla extract
2 tsp. grated orange peel (opt.)
9 inch graham cracker crust

In blender, sprinkle gelatin over cold water, let stand 1 minute. Add hot cream and process at low speed until gelatin is completely dissolved about 2 minutes. Add cream cheese, juice concentrate, sugar and vanilla; process at high speed until blended. Chill until mixture is slightly thickened, about 15 minutes. Fold in orange peel. Pour into crust. Chill until firm. Garnish with whipped cream and orange slices. Makes 8 servings. Any frozen juice concentrate may be substituted in place of orange!