1 graham cracker pie crust, or baked pastry crust 1 package (3 ounce size) orange gelatin powder 1 can (12 ounce size) mandarin oranges 1 pint whipping cream, divided
Prepare crust and set aside.
Pour gelatin into medium mixing bowl. Drain mandarin oranges, reserving liquid. Measure reserved liquid and add water to make a total of 1 cup of liquid. Bring liquid to a boil, then stir into gelatin and continue stirring until thoroughly dissolved.
Meanwhile, cut each orange segments into 2 or 3 pieces, set aside Whip 1 cup of cream until stiff. When gelatin mixture is thick but not set, beat until foamy with electric mixer. Fold in orange pieces and whipped cream. Pour into pie crust and chill until completely firm.
Whip remaining cup of cream, sweeten to taste, then spread on top of pie. Refrigerate until serving time.