👥9 people
⏲️25m
🕐1h 30m
🍽️dessert
An old school, creamy citrus treat.
Ingredients
- For The Crust:
- 2 cups (14-16 sheets, 168 g) honey graham crackers, finely crushed
- 1 tablespoon granulated sugar
- ½ cup (1 stick / 113 g) unsalted butter, melted
- For The Toppings:
- 2 blocks (8 ounces each) cream cheese, room temperature
- 1 1/3 cups (125 g) confectioners' sugar
- 1 teaspoon orange zest
- 1 medium orange, juiced (about 1/4 cup juice)
- 1 box (3 ounces) orange jello mix, you will only use about 1/4 cup
- 3 cups whipped topping, divided
- Orange slice, optional, for garnish
Method
- Line an 8x8-inch baking dish with parchment paper, including up the sides of the dish.
- In a medium bowl, add graham crackers and sugar. Mix together. Add melted butter to the graham crackers and sugar. Mix until all ingredients are fully incorporated with no dry spots. Press the crumbs firmly into the bottom of the lined baking dish. Place in the refrigerator to chill while you prepare the toppings.
- For The Toppings: In a large bowl add cream cheese. Use a hand mixer on medium speed to beat the cream cheese until creamy. Add sugar, orange zest, and orange juice and beat again until creamy and no lumps remain (about 3 minutes).
- With a rubber spatula, gently fold in 2 cups of whipped topping.
- Remove the crust from the refrigerator. Add half of the cream cheese mixture (about 2 cups) on top of the crust.
- To the remaining cream cheese mixture, fold in 1/4 cup of the orange jello mix.
- Add the orange jello mixture to the top of the cream cheese mixture.
- Top with remaining whipped topping.
- Place in the refrigerator to chill for 1 hour, up to overnight.
