Orange Mousse Pie

1/4 cup cold water

1/2 pint whipping cream, heated to the boiling point

8 ounces cream cheese, softened

6 ounces frozen orange juice concentrate

3/4 cup powdered sugar

1 1/2 tsp vanilla

1 pie crust, already baked (or graham-cracker crust)

In a blender, sprinkle the gelatin over the cold water and let stand one minute. Add the hot cream and process at low speed until the gelatin is well dissolved, usually about two minutes. Add the cream cheese, orange juice, sugar, and vanilla and continue to blend. Chill until the mixture starts to thicken, then pour into the crust and chill until firm. You may garnish with fruit slices.