Ingredients
1 1/4
cups graham cracker crumbs
2
tablespoons sugar
1/4
cup butter, melted
1
(8-oz.) pkg. cream cheese, softened
1
(3.4-oz.) pkg. instant vanilla pudding and pie filling mix
1
(6-oz.) can frozen orange juice concentrate, thawed
1 1/2
cups frozen whipped topping, thawed
1/2
cup caramel ice cream topping
5
thin orange slices
3
medium seedless oranges, peeled, coarsely chopped (1 1/2 cups)
Preparation
In medium bowl, combine all crust ingredients; mix well. Press mixture evenly in bottom of ungreased 9-inch square pan. Set aside.
Beat cream cheese in medium bowl until smooth. Add pudding mix; mix well. Add orange juice concentrate; blend well. Gently fold in whipped topping and chopped oranges. Spread over crust in pan. Cover; refrigerate at least 2 hours or until firm.
Cut dessert into squares. Spoon about 1 tablespoon caramel topping on each individual dessert plate. Place dessert square on caramel topping. Cut orange slices in half; twist each half to form orange twist. Garnish each serving with orange twist.
