Ingredients
2 cups graham cracker crumbs1 teaspoon ground cinnamon1 teaspoon grated orange zest1/2 cup butter, meltedFILLING:1 package (3 ounces) orange gelatin3 packages (8 ounces each) cream cheese, softened1-1/4 cups sugar1 can (5 ounces) evaporated milk1/3 cup thawed orange juice concentrate1 teaspoon lemon juice1 teaspoon vanilla extract1 envelope unflavored gelatin2 tablespoons cold water2 tablespoons boiling water1 carton (8 ounces) frozen whipped topping, thawedTOPPING:2 cups whipped topping1/4 cup sugarCitrus fruits and lemon balm, optional
Preparation
In a large bowl, combine the cracker crumbs, cinnamon, orange zest and butter. Press onto the bottom of a greased 10-in. springform pan. Refrigerate for at least 30 minutes.
Prepare orange gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, 40-60 minutes.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, orange juice concentrate, lemon juice and vanilla. Beat on medium-high speed 2 minutes longer.
In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 2 minutes. Stir in boiling water until gelatin is completely dissolved. Stir into the room-temperature orange gelatin. Stir into cream cheese mixture, then fold in whipped topping. Pour into crust.
For topping, in a large bowl, beat whipped topping and sugar. Beat in refrigerated orange gelatin (mixture will be thin). Chill for 30 minutes. Gently spoon over filling (pan will be full). Refrigerate for 8 hours or overnight. Remove sides of pan. Garnish with fruit and lemon balm if desired.
