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Serves 18

Comments
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

Ingredients
(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

Directions
(See COMMENTS section for modification ideas.)

Cookie Base: 
Heat oven to 375°F.
Make and bake drop cookies as directed on pouch.
Cool completely, about 30 minutes.
In a food processor, process half of the cookies to coarse crumbs.
Remove to medium bowl.
Continue to process remaining cookies to coarse crumbs.
Add to bowl.
Stir in melted butter until well blended.
Press the cookie crumb mixture firmly into the bottom of an ungreased 13x9-inch (3-quart) glass baking dish.
Set aside.

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.

The Cook:  Dave Ferguson Keywords: orange, desserts, Cream Cheese, Jell-O®
Category: Sweets

Recipe #1088 was added on March 11, 2019 by deebeeeff and last updated on November 29, 2021.
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