Orange Parfaits

• 2 envelopes unflavored gelatin
• 1/2 cup orange juice
• 1 cup fat-free milk
• 1 package (8 ounces) reduced-fat cream cheese, cubed
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon grated orange zest
• 1 can (11 ounces) mandarin oranges
• 1 can (20 ounces) unsweetened crushed pineapple, undrained
• 1 carton (8 ounces) reduced-fat frozen whipped topping, thawed
• 1/2 cup chocolate graham cracker crumbs (about 3 whole crackers), divided

1. In a small bowl, combine gelatin and orange juice; let stand for 5 minutes. Heat milk until boiling; add to gelatin. Cool slightly. Transfer to a blender; cover and process for 30 seconds or until blended. Add the cream cheese, sugar, vanilla and orange zest; process until blended.
2. Drain oranges, reserving juice; set oranges aside. Add pineapple and reserved juice to gelatin mixture; process until smooth. Fold in whipped topping.
3. Place half of the oranges in eight parfait glasses. Layer with half of the gelatin mixture and 3 tablespoons of cracker crumbs. Repeat layers of gelatin and crumbs; top with remaining oranges. Chill for 4 hours. Sprinkle with remaining crumbs.

unflavored gelatin, orange juice, milk, cream cheese, sugar, vanilla, orange zest, mandarin oranges, pineapple, graham cracker crumbs

Taken from www.tasteofhome.com/recipes/orange-parfaits/ (may not work)