Make the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9×13 inch baking pan.
Prepare the Filling: In a large bowl, combine the gelatin and boiling water. Stir until the gelatin is completely dissolved.
Combine: Stir in the sweetened condensed milk, orange juice, and orange zest.
Chill: Refrigerate for at least 2 hours, or until the filling is set.
Top: Top with the thawed whipped topping.
Chill: Refrigerate for at least 1 hour before serving.
Tips & Variations:
For extra flavor: Add a tablespoon of Grand Marnier or orange liqueur to the filling.
Garnish: Garnish with additional orange zest or fresh orange slices.
Make ahead: This cake can be made a day in advance.
Enjoy this delicious and easy-to-make no-bake orange cream cake!
Note: This recipe uses gelatin. If you’re looking for a gelatin-free option, you can try using a vegan gelatin substitute or explore other no-bake cheesecake recipes that use agar-agar.
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