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

Dissolve Jello in hot water. Beat cream cheese until smooth. Beat in sugar, orange juice and lemon juice. Beat in Cool Whip. Mix the Jello with Cool Whip mixture until all lumps are gone. Pour into 9-inch graham-cracker-crust pie pan. Let chill overnight. Garnish with orange slices.