Honor Mom this Sunday on Mother's Day with Mimosa Pie.
1 (11 1/2-ounce) package coconut macaroon cookies
1 1/2 cups whipping cream
2 envelopes unflavored gelatin
1 cup Champagne
1 (12-ounce) can frozen orange juice concentrate
1/4 cup sugar
Crumble cookies and press into 9-inch pie pan. Bake at 350 degrees 8 minutes. Cool.
Heat 1 cup whipping cream to boiling. Place remaining 1/2 cup cold whipping cream in 5-cup blender. Sprinkle gelatin over cold cream and let stand 3 to 4 minutes.
Add hot cream to blender and process at low speed until gelatin is completely dissolved, about 4 minutes. Add Champagne, orange juice concentrate and sugar and process at high speed until blended. Let stand 10 minutes.
Pour filling into prepared crust. Chill until firm. Makes 6 to 8 servings.