ORANGE CREAMSICLE PIE

1 can (15oz) mandarin oranges in light syrup, drained, syrup reserved
1 pkg (0.3oz) sugar-free orange-flavored gelatin mix
1 cup ice cubes1 can (14oz) fat-free sweetened condensed milk
4 cups frozen lite whipped topping, thawed, from 16-oz pkg.
½ teaspoon grated orange zest
1 pkg (6oz) reduced-fat graham cracker pie crust
Orange fruit slice candies, optional

In a large microwave-safe bowl, microwave reserved orange syrup on High in 10-second intervals until hot. Stir in gelatin mix until dissolved. Add ice cubes; stir until slightly thickened. Remove and discard any remaining ice. Whisk in milk; let stand until slightly thickened, 5-10 minutes. Fold in 1 cup topping and zest. Transfer mixture to crust; smooth top. Refrigerate until just set, about 2 hours. Top with orange segments in single layer; refrigerate 6 hours or overnight. Just before serving, spread with remaining 3 cups topping. If desired, garnish with candies.

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