Orange Creamsicle Bars

1. Stage

Lightly grease an 8"-by-8" baking pan with cooking spray and line the bottom with parchment, leaving a 2" overhang on 2 opposite sides. Lightly grease parchment with cooking spray.

2. Stage

In a medium bowl, mix crackers, granulated sugar, butter, and salt until mixture resembles wet sand and holds together when pressed.

3. Stage

Scrape cracker mixture into prepared pan and press into an even layer with the back of a spoon or measuring cup.

4. Stage

In a medium bowl, using a handheld mixer (or in the large bowl of a stand mixer fitted with the whisk attachment), beat cream cheese, powdered sugar, and vanilla on medium-high speed until smooth and silky, about 3 minutes.

5. Stage

Using a spatula, mix 1 cup Cool Whip into cream cheese mixture to lighten the texture. Fold in remaining 1 cup Cool Whip.

6. Stage

Spread vanilla layer evenly over prepared crust. Refrigerate until ready to use.

7. Stage

In a medium heatproof bowl, pour boiling water over gelatin and whisk until gelatin is dissolved. Place bowl in refrigerator and let cool until mixture is room temperature, about 10 minutes. (Do not refrigerate for any longer—you don’t want the gelatin to set, just slightly cool so it doesn’t melt the whipped cream.) 

8. Stage

Whisk in 2 cups Cool Whip until combined. Spread orange layer over vanilla layer. Cover and refrigerate until orange layer is set, at least 1 hour or up 3 days.

9. Stage

Spread remaining 1 1/2 cups Cool Whip in an even layer over orange layer.

10. Stage

Run a small offset spatula or thin knife around edges of pan. Using parchment overhang, lift bar out of pan and transfer to a cutting board. Slice into squares.