Prep Time 20 minutes Total Time 6 hours 50 minutes

For the Crust:
24 whole Golden Oreo cookies, crushed
6 tabl. Melted butter
Pinch of kosher salt

For the filling:
1 (3 oz,) box of orange jello
1 cup boiling water
2 cups whipped topping (cool whip)
2( 8 oz.) cream cheese, softened
¼ cup sour cream
1 cup powdered sugar
1 tsp. Pure vanilla extract
Pinch of kosher salt

For the Garnish:
1 cup whipped topping
1 clementine, peeled and separated into segments

24 whole Golden Oreo cookies, crushed 6 tabl. Melted butter 1 (3 oz,) box of orange jello 1 cup boiling water 2 cup s whipped topping (cool whip) 2 ( 8 oz.) cream cheese, softened 1 cup powdered sugar 1 tsp Pure vanilla extract 1 cup whipped topping 1 clementine, peeled and separated into segments

Step 1
In a large bowl, wish together orange jello and boiling water until jello is completely dissolved, Set aside to cool completely.
Step 2
Make crust: In a medium bowl, mix together Oreo crumbs, butter and salt. Press into the bottom of an 8 inch springform pan and up the sides.
Step 3
Make filing. In another large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla and salt. Fold whipped topping into cream cheese mixture, then pour half of mixture into cooled jello. Whisk until smooth.
Step 4
Onto the crust, alternate pouring ¼ cup dollops of cream cheese and jello mixture are used up. With a butter knife, gently swirl the layers. Cover and refrigerate for 6 hours or until firm..