Tippy Platform Ankle Boots

For the Orange Filling

1 (3 ounce) box orange jello mix

3⁄4 cup boiling water

3⁄4 cup ice cold water

1 (8 ounce) block cream cheese

1⁄2 cup powdered sugar

1 (8 ounce) tub Cool Whip

For the Crust

2 cups graham cracker crumbs

2 tablespoons granulated sugar

1⁄4 cup butter, melted and cooled

For the Creamy Filling

1 (8 ounce) block block cream cheese

1 cup powdered sugar

1 teaspoon vanilla extract

1 (8 ounce) tub Cool Whip

Instructions

Make the orange filling: In a large bowl, mix the orange jello mix and boiling water until the jello dissolves. Then, stir in the ice cold water and refrigerate until cool, about 10 minutes.

In a separate large bowl, beat the cream cheese with an electric mixer until smooth. Scrape the bottom and sides of the bowl, add the powdered sugar, and slowly mix until well combined.

Blend in the cooled orange jello on low until smooth, then fold in the Cool Whip until evenly combined. Refrigerate.

Make the crust: Line an 8×8-inch baking dish with parchment paper, leaving an overhang on all sides.

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until it resembles wet sand. Press the mixture evenly into the bottom of the prepared dish. Refrigerate.

Make the creamy filling: In a clean bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla and blend until lump-free. Fold in the Cool Whip.

Assemble: Pour half of the creamy filling over the crust. Carefully top with the orange filling, followed by the rest of the creamy filling. Spread each layer evenly with a spatula before adding the next.

Refrigerate for at least 4 hours. Garnish with orange zest and slices before cutting. Enjoy!