1 env. Knox unflavored gelatin
1/4 c. cold water
1 c. heavy cream, heated to boiling
1 pkg. (8 oz.) cream cheese, softened
1 can (6 oz.) frozen orange juice concentrate
3/4 c. confectioner's sugar
1 1/2 tsp. vanilla
9 inch graham cracker crust

In blender, sprinkle gelatin over cold water; let stand 1 minute. Add hot cream and process at low speed until gelatin is completely dissolved, about 2 minutes. Add cream cheese, juice concentrate, sugar and vanilla; process until blended.

Chill until mixture is slightly thickened, about 15 minutes. Pour into crust; chill until firm.