Ingredients

• 1.5 cups graham cracker crumbs
• 1 tablespoon brown sugar
• 1 pinch salt
• 6 tablespoons unsalted butter

Instructions

1. 1 Line a 9x9-inch square pan with enough parchment paper to have overhang on all sides.
2. 2 In a small bowl, stir graham cracker crumbs, brown sugar, and salt together until combined. Add in melted butter and stir until mixture resembles wet sand. Pour crust mixture into the prepared pan and press firmly and evenly into the bottom of the pan. Place crust into the freezer to chill while you make the filling.
3. 3 In a large bowl, beat heavy cream, powdered sugar, and 1/4 teaspoon vanilla extract with an electric mixer until mixture holds stiff peaks; refrigerate until needed.
4. 4 Place gelatin into a small microwave-safe bowl. Pour 1/4 cup orange juice over gelatin and allow it to bloom for 5 minutes.
5. 5 Meanwhile, place cream cheese, condensed milk, remaining 1/4 cup orange juice, lemon juice, remaining 1 1/2 teaspoons vanilla extract, and salt into the cup of a high speed blender. Blend ingredients on high speed until thoroughly smooth and combined, stopping to scrape down the sides as needed, 1 to 2 minutes.
6. 6 Heat bloomed gelatin in the microwave until melted, about 30 seconds. Stir gelatin until thoroughly mixed and dissolved. With the blender running, pour melted gelatin into the cream mixture and continue to blend on High speed until thoroughly incorporated, about 30 seconds.
7. 7 Remove whipped cream from the refrigerator. Pour cream cheese mixture over whipped cream and fold until thoroughly combined.
8. 8 Remove crust from the freezer. Pour half of filling mixture over chilled crust; smooth into an even layer. Place pan back into the freezer until filling just begins to set, about 15 minutes.
9. 9 To the remaining filling, add orange zest, lemon zest, and orange food coloring. Fold together until evenly combined.
10. 10 Remove the pan from the freezer and carefully pour the orange layer over cream layer. Spread orange layer evenly over cream layer, making sure to cover completely. Refrigerate in the pan until bars are set, at least 4 hours to overnight.
11. 11 To serve, lift bars out of the pan using the parchment paper. Carefully peel the parchment paper off, and cut into 16 bars. If desired, serve topped with an extra dollop of whipped cream and a small slice of orange. Store bars in the refrigerator.

Nutrition per serving