1 1/4 c. orange juice
1 (3 oz.) orange Jello
1/4 c. sugar
1 tsp. grated orange peel, optional
1/2 c. Carnation dry milk
1/2 c. ice water
2 tbsp. orange juice
1 (9 inch) crust (graham cracker or Nilla wafer)

Heat 1 1/4 cup orange juice just to boiling. Stir in Jello and sugar until dissolved. Stir in orange peel. Chill until "egg white consistency". Combine dry milk and ice water in small mixer bowl. Beat until soft peaks form, about 3 to 4 minutes. Add 2 tablespoon orange juice. Continue beating until stiff peaks form, about 3 to 4 minutes. Fold in Jello mixture. Spoon into crust; chill 2 hours or until firm.