Ingredients

The following ingredients have 4 Servings
  • 1¾ cups graham cracker crumbs
  • 7 tbsp salted butter (melted)
  • 1 3 ounce box orange jello
  • 1 cup boiling hot water
  • 2 8 ounce boxes cream cheese (softened)
  • 1¼ cups powdered sugar
  • ⅓ cup plain Greek yogurt
  • 3 tbsp heavy cream
  • 2 tbsp orange juice ((about half an orange))
  • 1 tbsp orange zest ((about half an orange))
  • 1½ cups whipped topping (plus more for garnish)
  • Fresh orange slices (optional garnish )

Instruction

  • To make the crust, mix together the graham cracker crumbs and salted butter until combined.
  • Press into the bottom of a 9 inch springform pan to create a crust. Refrigerate until ready for use.
  • In a medium sized bowl prepare the orange jello by whisking together orange jello mix with boiling water until the jello dissolves. Do not chill. Set aside for now.
  • In a mixer, beat the cream cheese until it is completely smooth.
  • Slowly beat in the powdered sugar, Greek yogurt, heavy cream, orange juice, and orange zest until light and fluffy.
  • Fold in whipped topping until combined.
  • Divide cream cheese mixture into thirds.
  • Take ⅓ of the cream cheese mixture and whisk or beat it into the cooled jello mixture until combined. Set aside.
  • Spread ⅓ of the cream cheese mixture carefully and evenly into the bottom of the graham cracker crust, making sure not to disturb the crust.
  • Then pour the jello mixture on the top to create another layer. Dot the jello with spoonfuls of the last ⅓ of the cream cheese mixture and carefully move a butter knife or palette knife through the mixture to create a marbling effect.
  • Set into the refrigerator to chill for 4-8 hours. It’s best when left overnight to chill.
  • Plate and serve with a dollop of whipped topping and an orange wedge.