Categories: Pies, Desserts 
      Yield: 6 servings 
  
      1 c  6oz orange juice concentrate        1 pt Vanilla ice cream,softened 
      1 c  Ricotta cheese                    2/3 c  Raspberry jam 
      3 c  Non dairy whipped topping           2 ea Graham cracker pie crust 
    1/8 ts Orange food coloring (opt.)     
  
  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.