Mandarin Orange Cream Pie (aka Jello Pie)

·         1 package (3 ounces) orange or sparkling mandarin orange gelatin

·         1/2 cup boiling water

·         1-1/4 cups cold club soda

·         1 graham cracker crust (9 inches)

·         1/2 cup whipped topping

·         1 can (11 ounces) mandarin oranges, well drained

1.      In a bowl, dissolve gelatin in boiling water. Stir in soda. Set aside 1/2 cup at room temperature. Refrigerate remaining gelatin mixture for 20 minutes or until slightly thickened; pour into crust. Refrigerate for 30 minutes or until set.

2.      Whisk whipped topping into reserved gelatin mixture. Slowly pour into crust. Arrange orange segments over the top and press down lightly. Refrigerate for at least 3 hours or until firm. Yield: 6-8 servings.