8 ounces cream cheese, softened
16 ounces frozen whipped topping, thawed
1 cup orange juice
1 (4 ounce) box instant vanilla pudding
1 (3 ounce) box orange gelatin
2 (6 ounce) prepared graham cracker crusts
1 Soften cream cheese at room temperature starting a couple hours before making your pies; the cream cheese must be super soft in order to avoid lumps in the pie filling.
2 Blend cream cheese and frozen whipped topping well; add orange juice and beat with mixer until very creamy; stir in pudding then gelatin and blend well.
3 Divide filling between graham crusts; chill at least 3 hours before serving.