Instructions: Soften cream cheese to room temperature. Beat with electric mixer until very soft and creamy. Mix with thawed Cool Whip; blend until creamy. Add orange juice and blend with mixer until thoroughly incorporated. Set aside.

Make the orange Jell-o as follows: Add Jell-o to 3/4 cup boiling water. Stir to completely dissolve, may take several minutes. Add 6-8 ice cubes and stir until the Jell-o starts to thicken. If necessary, add more ice until Jell-o
starts to thicken. Remove any un-melted ice cubes. Set aside.

Sprinkle dry pudding mix into cream cheese mixture, blending well. Add soft-set orange Jell-o, mix till well blended.

Divide between the two pie crusts, or heap into the large one; chill several hours before serving. Very rich, a small piece will do. It keeps well.

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