CRUNCH LAYER:

1 c. graham cracker crumbs
1/2 c. packed brown sugar
1/2 c. chopped walnuts
1/2 c. melted butter

CAKE:

1 pkg. yellow "pudding" cake mix
1/2 c. water
1/2 c. orange juice
1/3 c. oil
3 eggs
2 tbsp. grated orange peel

FROSTING:

1 can vanilla frosting
1 c. Cool Whip
1 tbsp. grated orange peel
1 tbsp. grated lemon peel
11 oz. can mandarin oranges, drained or 1 orange, sectioned and drained
Mint leaves

Heat oven to 350 degrees. Grease and flour 2 (9 or 8 inch) round cake pans. In small bowl, combine crunch layer ingredients until crumbly. Press 1/2 of crunch mixture into each pan. In large bowl, blend cake ingredients at low speed until moistened; beat 2 minutes at highest speed. Pour batter evenly over crunch layer. Bake at 350 degrees for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool completely.

In small bowl, beat frosting until fluffy, add Cool Whip and continue beating until light and fluffy. Fold in orange and lemon peels. Place 1 layer crunch side up on plate and frost with 1/4 of the frosting. Top with remaining layer crunch side up. Spread top and sides with remaining frosting. Arrange orange slices on top. Garnish with mint leaves. Store in refrigerator.