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KEY ORANGE PIE

1 cup Heavy cream
1/4 cup Cold water
1 package Unflavored gelatin
6 ounces OrangeJuice concentrate frozen
8 ounces Cream cheese -- softened
3/4 cup Confectioners' sugar
2 teaspoons Vanilla extract
2 tablespoons Grand Marnier
9 To 10" graham cracker crust
Orange slices for garnish

Put the cream into a small saucepan over high heat. Just before it comes to
a boil, put the cold water into a blender and sprinkle in the gelatin, where
it should stand for a minute or so. Add the boiling cream to the blender,
process on low until all of the gelatin has dissolved (2-3 min.). Add the
concentrated orange juice, cream cheese, sugar, vanilla, and Grand Marnier;
process until it is all well blended. Chill for 15 to 20 minutes; pour into
the crust and chill until it firms up.
Garnish with orange slices or whole raspberries, strawberries, or
blackberries and serve.
Makes 6 servings.