Instructions: Stir together cookie crumbs and butter; press evenly in bottom and up sides of a 9-inch pie plate.

Bake at 350 degrees for 8 minutes; remove to a wire rack, and cool completely.

Beat cheese and powdered sugar at medium speed with an electric mixer until smooth. Stir in vanilla extract and, if desired, food coloring until blended; fold in 2 cups whipped topping. Spread cream cheese mixture evenly into prepared crust.

Stir together curd, rind, juice, and 2 tablespoons whipped topping. Spread evenly over cheese mixture; cover and chill 2 hours or until set. Garnish, if desired.

This recipe yields 1 (9-inch) pie.

Comments: Orange curd can be found in the jams-and-jellies area of the supermarket.

For testing purposes only, we used Pepperidge Farm Chessmen butter cookies and Dickinsons Orange Curd.

Yield: 1 pie

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