Instructions: PAN: 9" PIE PAN

1. SEE RECIPE NO. I-

2.

2. COMBINE MILK AND WATER IN MIXER BOWL. REFRIGERATE FOR USE IN STEP 5.

3. COMBINE 3 CUPS (3/4-32 OZ CN) FROZEN ORANGE JUICE CONCENTRATE WITH 7 1/2 CUPS WATER. COMBINE NONFAT DRY MILK WITH ORANGE JUICE.

4. COMBINE CREAM CHEESE, SUGAR, COCONUT, AND YELLOW AND RED FOOD COLORING WITH MILK IN MIXER BOWL. WHIP AT LOW SPEED 1 MINUTE; SCRAPE DOWN SIDES OF BOWL. WHIP 3 MINUTES AT LOW SPEED, OR UNTIL WELL BLENDED. SET ASIDE FOR USE IN STEP 6.

5. PLACE COLD MILK IN MIXER BOWL. ADD TOPPING. BLEND 3 MINUTES AT LOW SPEED. SCRAPE DOWN SIDES OF BOWL. WHIP AT HIGH SPEED ABOUT 5-10 MINUTES OR UNTIL STIFF PEAKS ARE FORMED.

6. ADD WHIPPED TOPPING TO CREAM CHEESE MIXTURE. BLEND AT LOW SPEED 1 MINUTE SCRAPE DOWN SIDES OF BOWL. BLEND AT LOW SPEED 1 MINUTE OR UNTIL SMOOTH.

7. POUR ABOUT 4 2/3 CUPS (1 LB 9 3/4 OZ) FILLING INTO EACH CRUST.

8. PLACE PIES IN FREEZER 4 HOURS OR UNTIL FIRM.

9. CUT 8 WEDGES PER PIE.

NOTE:

1. IN STEP 1, 4 LBS 1 OZ (13-5 OZ) PIE CRUSTS, PREFORMED, GRAHAM CRACKER, MAY BE USED.

2. IN STEP 8, TOASTED COCONUT, CHOPPED UNSALTED NUTS, OR CHOPPED MARASCHINO CHERRIES MAY BE SPRINKLED OVER PIES BEFORE PLACING IN FREEZER.

3. IN STEP 9, LET PIES STAND AT ROOM TEMPERATURE 5 MINUTES BEFORE CUTTING.

SERVING SIZE: 1/8 PIE

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