Power Cooking

• 8 oz. package of cream cheese
• 1 c. orange juice
• 4 oz. package instant vanilla pudding (dry)

• 4 oz. package orange jello (dry)
• 12 oz. container of Cool Whip
• 9-inch graham cracker pie crust

Beat cream cheese on high until smooth. Beat in orange juice, pudding mix and jello. Stir in half of the Cool Whip. Pour this mixture into the pie crust. Top with remaining Cool Whip. Garnish with orange slices and mint leaves. Refrigerate for three hours or overnight.