Start by processing the chocolate sandwich cookies in a food processor until they resemble fine crumbs. Melt ½ cup of butter in a microwave-safe bowl, then combine with the cookie crumbs. Pour the mixture into a 9x13 glass dish, pressing it firmly to create an even crust. Refrigerate for about 10 minutes to set while you prepare the next layer.

In a mixing bowl, dissolve one packet of orange gelatin in 1 cup of boiling water, stirring until fully dissolved. Allow it to cool for 2-3 minutes; you’ll want it to reach a slightly thickened state without solidifying.

Grab another bowl, and whisk together one packet of instant vanilla pudding mix with 2 cups of cold whole milk. Continue whisking for about 2 minutes, or until the mixture thickens to a creamy consistency. Fold in the cooled orange gelatin until everything is fully combined.

In a large mixing bowl, beat together 8 ounces of softened cream cheese and 1 cup of sifted powdered sugar until the mixture is smooth and creamy. Gently fold in 2 cups of whipped topping until fully integrated. If desired, add a few drops of food coloring.

Spread the cream cheese mixture evenly over the chilled cookie crust. Carefully layer the orange pudding mixture on top, ensuring it covers the cream cheese layer completely. Finally, spoon the remaining whipped topping on top and smooth it out.

Cover the layered dessert with plastic wrap to prevent any odors from the fridge from affecting it. Chill in the refrigerator for at least 4 hours or overnight.