Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 cn 6oz orange juice concentrate 3 c Non dairy whipped topping
1 pt Vanilla ice cream,softened 2 ea Graham cracker pie crusts
1 c Ricotta cheese 1/8 ts Orange food coloring (opt.)
2/3 c Raspberry jam

In a large mixing bowl,beat frozen orange juice concentrate for about
45 seconds.Spoon in softened ice cream and blend.Fold in whipped
topping,Ricotta cheese and food coloring,if desired. Blend until
smooth.Place bowl in the freezer for 15 to 20 minutes until mixture
will mound.Carefully,spread 1/3 cup raspberry jam over bottom of each
pie crust.Spoon Ricotta mixture into crusts; do not over
fill.Cover,loosely,with several layers of plastic wrap and freeze
until firm,at least 6 hours or overnight.Let stand for 20 to 30
minutes at room temperature before serving.Garnish with peach
slices,raspberries and mint sprigs,if desired.

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