12 oz Cool Whip frozen whipped topping thawed, divided
2 3 oz Jell-O Orange Jelly Powder
1/3 cup boiling water
2 3.4 oz Jell-O vanilla-flavor instant pudding mix
2 1/2 cups cold milk
1/2 cup canned mandarin orange segments drained
INSTRUCTIONS
In a medium bowl, combine graham cracker crumbs and melted butter.
Firmly press into a crust in the bottom of 9 x 13 glass or porcelain dish, let it chill in the freezer for about 10-15 minutes to firm up.
In small bowl, whisk orange jell-o and boiling water until gelatin has dissolved. In a large bowl make vanilla pudding according to package directions. Stir in dissolved gelatin. Let stand 5 minutes, stirring occasionally.
In a large bowl, combine the softened cream cheese and powdered sugar. Beat in 2 cups of the whipped topping. Spread over cooled crust
Pour pudding mixture over cream cheese layer and spread evenly over top. Top with the remaining whipped topping by spoonfuls, and carefully spread until even.
Refrigerate for at least 2 hours, preferably overnight. When ready to serve, sprinkle orange segments on top. Cover and refrigerate any remaining pieces.
