RECIPE: Orange Dreamsicle Icebox Pie

Crust

1 1/2 cups finely crushed graham crackers

1 teaspoon ground ginger

4 tablespoons melted butter

Filling

1 (8-ounce) package of cream cheese (full fat, not reduced or fat-free; at room temperature)

1/2 cup freshly squeezed orange juice

Zest of 1 large orange (orange part only)

1 (14-ounce) can sweetened condensed milk

1 teaspoon vanilla

Whipped cream

1 1/4 cups heavy cream

1/4 cup powdered sugar

Preheat oven to 350 degrees.

For crust: Melt butter, add graham cracker crumbs and ginger. Transfer to a 9-inch pie dish. Firmly press mixture, making sure to cover sides of dish. Bake for 12 to 15 minutes. Crust should be firm and golden. Let cool completely.

For filling: Add ingredients into mixing bowl and beat on high speed until smooth and creamy. Pour into cooled graham cracker pie crust. Do not add whipped cream topping. Cover with clear film wrap and place in freezer for at least five hours.

For whipped cream: Combine and beat in mixer on high until stiff peaks form.

When ready to serve, remove pie from freezer and let sit for about three to five minutes (don't let it sit too long -- like a Dreamsicle, it will start to melt). Cut and add a dollop of whipped cream to each serving. Garnish with fresh orange slices, if desired.

This recipe is from Theresa Hong of the Merced Sun-Star.