Ingredients:

  • 3 cups shortbread cookies, crushed
  • ¼ cup unsalted butter, melted
  • 1 orange, peeled and sliced
  • 2 tablespoons orange zest
  • 1 teaspoon vanilla extract
  • ¼ cup orange juice
  • 1 box orange Jello (3-ounce)
  • 8 ounces cream cheese, softened and cubed
  • 8 ounces Cool Whip, thawed
  • 1 can sweetened condensed milk (14-ounce)
  • 4 ounces cream cheese, softened (for topping)
  • 4 ounces Cool Whip (for topping)
  • Orange slices (for garnish)

Instructions:

  1. Spray a deep pie dish with non-stick cooking spray.
  2. Pulse shortbread cookies in a food processor until sand-like. Combine cookie crumbs with melted butter in a mixing bowl, then press firmly into the pie dish. Place crust in the freezer.
  3. Rinse the food processor. Add peeled orange slices, orange zest, vanilla extract, and orange juice, then puree until smooth; set aside.
  4. In a stand mixer, combine cream cheese and orange Jello mix. Beat until smooth.
  5. Fold in sweetened condensed milk and Cool Whip until fully combined.
  6. Beat in the orange juice mixture until well blended.
  7. Remove crust from the freezer and pour in the filling, smoothing the top.
  8. Refrigerate for at least 2 hours or freeze for 1 hour.
  9. In a mixing bowl, whip the remaining cream cheese and Cool Whip together until smooth.
  10. Spread or pipe the topping over the chilled pie and garnish with orange slices. Serve cold or frozen.