Make Your Creamisicle Pie Zing With This Special Ingredient

Gather the ingredients. Heavily grease a 7-inch tart tin with butter and put to one side. Add 1 cup of boiling water to the jello powder and stir to dissolve. Keep to one side to cool. Melt the butter in a saucepan, add the cracker crumbs and sugar, then mix thoroughly. Once mixed, check to see the crumb will set by squeezing a little in your hand. It should hold together, but not be soggy. If it's too dry, it will need a little more butter; too greasy, just add a touch more crumb. Once you have the consistency which works, press the mixture into the greased tart tin evenly across the bottom and up the sides. Using a flat-bottomed glass or cup, press the crumb to firm it up, then once done, pop it into the refrigerator. Whip the 1 1/4 cups of cream with a hand or electric whisk until firm, but not stiff. Gently pour the jello, the marmalade, and 1 tablespoon of the zest into the cream and stir carefully with a metal spoon until thoroughly mixed. Try not to flatten the cream. Carefully pour the mixture into the pie crust. Tap the tin on the work surface to release any air bubbles then place into the freezer. Once frozen, wrap in plastic wrap if you are not eating immediately. The pie can be eaten frozen but you will need to remove it from the freezer at least 30 minutes before eating, or it will be too hard. Before serving, whip the remaining cream and pipe in generous swirls onto the slices of pie and sprinkle with the orange zest.