Wash hands. Drain liquid from oranges into a measuring cup. Add enough water to
equal 1 cup; set oranges aside. Pour liquid into a saucepan; bring to a boil.
Stir in gelatin until dissolved. Transfer to a large mixing bowl; place mixer
beaters in bowl. Cover and refrigerate until mixture becomes syrupy.
Add milk. Beat on high speed until nearly doubled. Fold in mandarin oranges.
Pour into crust. Refrigerate for 2-3 hours or until set.
Combine food coloring in whipped topping to make orange; frost pie with topping,
if desired.
