Ingredients

• 1/2 , 3-ounce
• 0.33 cups water
• 1 tablespoon orange zest
• 0.5 cups orange juice
• 4 ounces cream cheese
• 1 , 8-ounce
• 1 9 inch) graham cracker pie crust , see Note
• 1/2 cup

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk orange gelatin and boiling water together in a medium bowl until completely dissolved and slightly cooled, about 2 minutes. Whisk in orange zest and juice until combined. Set aside.
3. 3 Whisk cream cheese in a large bowl until smooth, about 30 seconds. Gradually whisk in gelatin mixture until smooth.
4. 4 Whisk in 1 1/2 cups whipped topping until smooth and no lumps remain; refrigerate creamsicle filling uncovered, until partially set and slightly thickened, about 30 minutes.
5. 5 Pour filling into graham cracker crust and spread evenly. Cover and refrigerate until set, at least 4 hours or up to overnight.
6. 6 Before serving, spoon the remaining 1 1/2 cups whipped topping over the orange layer and spread into an even layer.
7. 7 Arrange mandarins decoratively over the top, sprinkle with zest, and serve.

Nutrition per serving