1stick8 tablespoons unsalted butter, melted and cooled
2tablespoonsgranulated sugar
Filling
1 1/2cupsheavy whipping creamdivided
1/2cupconfectioners' sugardivided
3teaspoonsvanilla extractdivided
28-ounce packages cream cheese, softened
114-ounce can sweetened condensed milk
1/3cupgranulated sugar
2tablespoonsfresh orange zest
1/2cupfresh-squeezed orange juice
couple drops of orange food coloringoptional
fresh orange slicesfor garnish
Instructions
Grease a 9 x 13-inch baking dish with softened butter and set aside.
For the crust: In a medium bowl, toss together graham cracker crumbs, butter, and sugar until combined. Pour into the prepared baking dish and press down firmly into the bottom of the dish. Place in the freezer while you prepare the filling.
For the filling: In the chilled bowl of a stand mixer, beat 1 cup heavy cream with 1/4 cup confectioners' sugar and 1 teaspoon vanilla extract until soft peaks form. Transfer to a smaller bowl and set aside.
Return bowl to stand mixer and beat together cream cheese, condensed milk, and granulated sugar until thick and well combined. Stir in orange zest, orange juice, and 1 teaspoon of pure vanilla extract. Gently fold in whipped cream without trying to deflate it.
Pour half of the mixture over chilled crust, spreading into an even layer. Return to the freezer for 15 minutes. Meanwhile, add orange food coloring (I used only a drop) to remaining filling and mix until evenly colored; refrigerate until the first layer is set. Pour remaining orange filling over top of bars and spread into an even layer. Cover with plastic wrap or aluminum foil and freeze until set; at least 4 hours or overnight. Overnight is best to let flavors develop.
Notes
Use the bottom of a metal measuring cup to press the graham cracker crumbs into the baking dish.Chill the mixing bowl and beaters before whipping the cream.Serve this dessert at the very last minute and return the pan to the freezer. It will begin to melt if left out too long.