Orange Citrus Delight Bars These refreshing bars combine the sweetness of orange with a creamy cheesecake layer, perfect for a summer dessert. Ingredients 8 ounces Cool Whip divided Nilla Wafer Crust 1 ? cups Nilla Wafer Cookie Crumbs 5 tablespoons unsalted butter Orange Cream Layer 3 ounces orange gelatin ¾ cup boiling water ¾ cup cold water 8 ounces cream cheese room temperature ¼ cup powdered sugar 2 teaspoons orange extract 8 drops orange Wilton Gel Food Color optional 2 cups Cool Whip Cheesecake Layer 8 ounces cream cheese room temperature 1 cup confectioners' sugar 1 teaspoon pure vanilla extract 1 cup Cool Whip Instructions Nilla Wafer Crust Line a 8 X 8-inch baking pan with parchment for easy removal of bars. Melt the 5 tablespoons of butter in a microwave for about 30 seconds, stirring and melting for another 5-10 seconds if needed. In a food processor, pulse the Nilla Wafers into fine crumbs. Combine the cookie crumbs with the melted butter and mix until well incorporated. Press the mixture evenly into the prepared baking pan and place it in the freezer for at least 30 minutes. Orange Gelatin Mix the orange gelatin with ¾ cup boiling water in a 2-cup measuring glass until dissolved. Add ¾ cup cold water and stir, then refrigerate until completely cooled but not set, about 10 minutes. Orange Cream Layer In a mixing bowl, beat 8 ounces of cream cheese with powdered sugar, orange extract, and orange food coloring. Gradually pour in the chilled gelatin mix while mixing until smooth. Chill in the refrigerator for one hour to thicken. Cheesecake Layer In another mixing bowl, beat 8 ounces of cream cheese, confectioners' sugar, and vanilla until creamy. Fold in 1 cup of Cool Whip. Spoon dollops of the cheesecake mixture onto the frozen crust and spread evenly with an offset spatula. Gently fold the remaining 2 cups of Cool Whip into the chilled Orange Cream mixture until smooth. Pour and spread the Orange Cream over the cheesecake layer. Refrigerate overnight or for a minimum of 6 hours before serving.