---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pies
       Yield: 8 servings
       1 cn 6 oz. frozen orange juice co
       1 pt Vanilla ice cream or ice mil
       1 c  Ricotta cheese
     2/3 c  Raspberry jam
       3 c  Non dairy whipped topping,th
       2 ea Ready made graham cracker pi
     1/8 ts Orange food coloring,if desi
      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.