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Velvety Orange Gelatin Pie

It's hard to resist this light and fluffy citrus treat. It's easy enough for weeknights but impressive enough for company. Best of all, I can throw the dessert together and set it in the refrigerator a day early. -Jean Shourds of Sault Sainte Marie, Michigan
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    10 servings


  • 1 package (.3 ounce) sugar-free orange gelatin
  • 1/2 cup boiling water
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1 cup reduced-fat sour cream
  • 3 tablespoons grated orange zest
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1 graham cracker crust (10 inches)


  • In a large bowl, dissolve gelatin in boiling water. Stir in the milk, sour cream and orange zest. Fold in the whipped topping. Spoon into crust. Cover and refrigerate for at least 4 hours.
Nutrition Facts
1 piece: 321 calories, 11g fat (5g saturated fat), 10mg cholesterol, 224mg sodium, 48g carbohydrate (40g sugars, 1g fiber), 6g protein.

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  • Jessica
    Apr 3, 2020

    I've made this about 5 times since I found this recipe! This is the first pie that my boyfriend has ever asked about! He came from the store with double the ingredients to have on hand! Haha It's a no-fail pie, always remember to get the deep dish pie crust. I've substituted the sour cream with plain non fat Greek yogurt just fine. This works with a myriad of gelatin flavors. This pie is quick enough to make at home, yet substantial enough to take to a gathering, just decorate the top a little with extra whip or fruit garnishing. Thank you for posting this recipe, we LOVE IT!

  • baker9
    Sep 9, 2014

    Made this for Labor Day....sad to say, only one piece eaten. Nothing to rave about, but it may have had too much dessert competition (strawberry trifle & mint chocolate pie).

  • Ms Good Cook
    May 10, 2011

    I made this for a light treat on Mother's Day and everyone raved about it. I used the pre-made crust with 2 extra servings and had no problems with it overflowing. Next time I'm going to try with van yogurt instead of the sour cream. I'll be making this again and again!

  • tinas-treats
    Jul 4, 2010

    I've made this for a few years now and everytime I get rave reviews. I've even made it with different flavors like lemon and strawberry. All turn out wonderful!

  • bluebowtye
    Feb 9, 2010

    This is so good and refreshing on a hot summer day. I used the pre-made crust with 2 extra servings and had no problems with it overflowing.

  • msrevie
    Jan 7, 2010

    Fell in love with recipe and had to make it right away only haven't been to the store in days so I didn't have orange gelatin and used mango flavor instead; substituted plain greek-style yogurt for the sour cream; used dream whip (1 pkg) instead of frozen whipped topping. It was great - we fought over who would lick the spoon! Used a store-brand graham cracker crust and filling overflowed - will make own crust next time. And next time will be very soon!

  • catcove
    Jul 11, 2008

    No comment left

  • jvanryzin
    Nov 20, 2005

    No comment left

  • spacecaes
    Nov 12, 2005

    No comment left