Ingredients:
Crust:
26 golden Oreo cookies, crushed
6 Tbsp. butter, melted
Filling:
1 (3 oz. box) orange Jell-O
1 Cup boiling water
2 Cups Heavy Cream
2 T powdered sugar
2 (8 oz.) blocks cream cheese, softened
¼ Cup sour cream
1 Cup powdered sugar
1 tsp pure vanilla extract
Topping:
1 Cup whipped heavy cream
Zest of one tangerine, if desired
Directions:
In a large bowl, whisk together the orange Jell-O and boiling water until dissolved. Set aside to cool completely.
In a food processer mix the Oreo cookies into fine crumbs. (You can also put them in a bag and pound them to crush) In a medium bowl, mix the crumbs together with the melted butter. Press into the bottom of an 8” springform pan and up the sides.
In a mixing bowl, beat the Heavy cream and the 2 Tablespoons of confectioners’ sugar until whipped into thick peaks. Set aside.
In another large mixing bowl, beat the cream cheese and sour cream until smooth, then add the powdered sugar and vanilla. Fold the Whipped topping into the cream cheese mixture until smooth.
Pour half of the mixture into the cooled Jell-O. Whisk until smooth and no lumps.
Onto the prepared crust, place the plain filling onto the bottom and spread evenly.
Next, pour the Jell-O orange filling over the top.
Cover and refrigerate for 6 hours until firm or overnight.
Spread the remaining whipped topping (1 cup) over the top and garnish with the tangerine zest. (if desired)
Slice and Serve!
