Orange Cream Cheese Pie

'Tis the season for citrus, so use some of that for this luscious dessert. And no baking!

2 cups peeled orange chunks
Sugar
1 cup finely-ground or crushed ginger snaps
1/3 cup butter or margarine, melted
2 tablespoons corn starch
1 3-oz package cream cheese
1 tablespoon milk
2 oranges, peeled and thinly-sliced
Whipped heavy cream

Mix orange chunks and a half-cup sugar. Set aside in refrigerator. Mix gingersnap crumbs, a quarter-cup sugar, and the butter. Press firmly with fingers or back of spoon on bottom and sides of a 9-inch pie pan. Chill.

Mix cornstarch and a third-cup sugar in a saucepan. Drain syrup from orange chunks, and add enough water to make one cup of liquid. Stir into cornstarch mixture. Cook, stirring, over medium heat until thick and clear. Cool.

Beat cream cheese and milk together until smooth. Spread on bottom and sides of piecrust. Cover bottom evenly with drained orange chunks. Pour about half the cooked syrup over chunks, top with orange slices, and glaze with remaining syrup. Chill several hours. Serve topped with whipped cream if desired.

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