Orange Creamsicle® Lush

So, after making this, a couple of comments and ideas. 

1. I didn't get enough of an orange kick. I think this would benefit from only using 1 box of vanilla pudding, and maybe adding some orange zest.
2. My sister suggested just putting the cookie dough in the bottom of the 9 x 13 pan and cooking it right in the pan. I would grease the pan in this case.
3. The mandarins on top do nothing. I would use regular orange slices in stead of the mandarins.

From: Betty Crocker(See COMMENTS section for modification ideas.)

Cookie Base
1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1/3 cup butter, melted

Filling
2 boxes (3 oz each) Jell-O™ orange-flavored gelatin
1/3 cup boiling water
2 boxes (3.4 oz each) Jell-O™ vanilla-flavor instant pudding & pie filling mix
2 1/2 cups cold milk
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 container (12 oz) Cool Whip™ frozen whipped topping, thawed

Decoration
1/2 cup canned mandarin orange segments, drained

(See COMMENTS section for modification ideas.)

Cookie Base:  Filling:

• In small bowl, place gelatin, and add boiling water.
• Beat with whisk until blended.
• Stir occasionally about 2 minutes or until mostly dissolved.

• In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick.
• Stir in dissolved gelatin.
• Let stand 5 minutes, stirring occasionally.

• In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down side of bowl frequently.
• Beat in 2 cups of the whipped topping.

Build the cake:

1. Spread cream cheese mixture over cookie crust.
2. Spread pudding mixture evenly over the top of the cream cheese layer.
3. Drop remaining whipped topping by spoonful and spread evenly over pudding layer.
4. Refrigerate 5 hours.

• When ready to serve, sprinkle orange segments on top.
• Cut into 6 rows by 3 rows.
• Cover and refrigerate any remaining pieces.

Serves 18