Ingredients:

  • 2 cups (240g) Vanilla wafer crumbs (substitute for graham crumbs)
  • 1/2 cup (115g) Unsalted butter, melted
  • 2 tbsp (25g) Granulated sugar
  • 1/4 tsp salt
  • 16 oz (450g) Full-fat cream cheese, softened
  • 1 can (14 oz / 395g) Sweetened condensed milk
  • 1 tsp pure vanilla extract
  • 1/2 tsp orange extract
  • 8 oz (225g) Stabilized whipped cream (substitute for whipped topping)
  • 1 package (3 oz / 85g) Lemon gelatin + food dye (substitute for orange gelatin)
  • 1 cup (240ml) Boiling water
  • 1/2 cup (120ml) Ice-cold water
  • 1 tsp fresh orange zest

Instructions:

  1. Line a 9x13 inch pan with parchment paper. Combine graham cracker crumbs (or vanilla wafer crumbs), sugar, salt, and melted butter. Press firmly into the bottom of the pan and freeze for 15 minutes.
  2. In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Gradually add the sweetened condensed milk, vanilla extract, and orange extract, mixing until no lumps remain.
  3. Gently fold the whipped topping (or stabilized whipped cream) into the cream cheese mixture until combined. Spread this layer evenly over the chilled graham cracker crust using an offset spatula.
  4. In a heat-proof bowl, dissolve the orange gelatin (or lemon gelatin with food dye) in 1 cup of boiling water. Once fully dissolved, stir in the ice-cold water and orange zest.
  5. Carefully pour the orange gelatin mixture over the cream cheese layer. Refrigerate for at least 6 hours or until the gelatin is completely set before slicing into bars.