Sweet Cannoli Pie

• 25 Oreo cookies (22 finely crushed and 3 halved)
• 14 cup butter, melted
• 1 (1/4 ounce) envelope unflavored gelatin (I like to use Knox)
• 34 cup milk, divided
• 1 (15 ounce) container ricotta cheese
• 12 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon grated orange rind
• 9 Oreo cookies, divided

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.

cookies, butter, unflavored gelatin, milk, ricotta cheese, sugar, vanilla, orange rind, oreo cookies

Taken from www.food.com/recipe/sweet-cannoli-pie-10695 (may not work)