Ingredients
2 qt. OREO Base Cake
2/3 cup sugar
2 cups butter, melted
1-3/4 qt. JELL-O Orange Gelatin
2-1/2 qt. Hot water
1 gal. prepared DREAM WHIP Whipped Topping
Method
Sources
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dataset
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Ceramic pie dish — even browning, beautiful presentation
Grade A bourbon vanilla beans for custards, ice cream, extracts
Savory pie mastery — British meat pies, hot water crust, decoration
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Mix base cake, sugar and butter until well blended. Press 1-3/4 cups of the crumb mixture firmly onto bottom and up side of each of 5 (9-inch) pie pans. Refrigerate until firm. Meanwhile, dissolve gelatin in hot water. Refrigerate 15 to 20 minutes or until slightly thickened. Fold in whipped topping. (Do not over mix.) Spread 2-1/2 cups of the gelatin mixture into each crust. Refrigerate 3 hours or until firm. Cut each pie into 8 wedges to serve.