-
1
For pie crust, mix together finely crushed Oreo cookies and melted butter in medium bowl.
-
2
Press firmly on bottom and sides of 9-inch pie plate.
-
3
Sprinkle gelatin over 1/4 cup cold milk in a small saucepan; let stand for 1 minute.
-
4
Cook over low heat for 3 minutes, stirring until gelatin is completely dissolved.
-
5
Blend ricotta, remaining 1/2 cup milk, sugar, vanilla and orange peel in electric blender until smooth.
-
6
Gradually add gelatin mixture while blending.
-
7
Pour into large bowl and refrigerate, stirring occasionally 30-45 minutes or until mixture mounds slightly when dropped from spoon.
-
8
Coarsely chop 6 cookies; fold into cream mixture.
-
9
Spread into pie crust.
-
10
Refrigerate for 3 hours or until firm.
-
11
Halve remaining 3 cookies.
-
12
Garnish pie with whipped cream, cookie halves and orange slices.
