1 pkg. graham crackers (about 10 pieces)
1/4 c Splenda granular
1 T dried or 2 T fresh grated orange peel
1/4 c butter, melted
1 c water
1 sm. box sugar-free orange Jell-o
3 8-oz pkgs. cream cheese, softened (I used 2 lowfat and 1 regular, since that's what I had in the refrigerator)
1/4 c frozen orange juice concentrate (I keep a large can in my freezer and scoop out some whenever I need orange juice)
grated peel from one fresh orange
For crust: Preheat oven to 350˚. In a food processor, mix graham crackers, Splenda, orange peel, and butter. Process until finely ground. Press into bottom of 10-inch springform pan. Bake 10 minutes. Cool.
Filling: Bring water to a boil; stir into Jell-o in a small bowl. Cool about 10 minutes. In a large mixer bowl, mix cream cheese, orange juice concentrate, and fresh orange peel. Slowly add Jell-o mixture. Pour all into springform pan. Cool until set.
Imagine how this would be if you used raspberry Jell-o, or lemon, or lime, or strawberry! This would be good no matter what flavor you used. It set up beautifully, and I served it topped with some mandarin oranges.