1 low fat graham cracker crust
2 11 oz. cans mandarin oranges in light syrup or natural juice
1 4 serving size box sugar free orange jello
1 8 oz. tub cool whip light

Drain mandarin oranges and reserve liquid. To reserved liquid add enough water to make 1 cup and bring to a boil. Mix with the sugar free orange jello until dissolved. Refrigerate until thick and fold in the cool whip until smooth. Layer in the graham cracker crust 1/3 of the orange mixture, layer of orange slices, rest of jello mixture and top with remaining orange slices. Refrigerate 4 hours until firm.