9 inch graham cracker crust
1 (3 oz.) orange Jello
1 c. hot water
1 (8 oz.) cream cheese
1/4 c. sugar
1/2 c. orange juice
1 tsp. lemon juice
1 (12 oz.) thawed Cool Whip

Dissolve Jello in hot water and set aside. Beat cream cheese until smooth. Then add sugar, orange juice, lemon juice and Cool Whip. Beat all together, then beat in Jello. Pour into pie crust and chill overnight.