Orange-Chocolate Mousse Pie

Ingredients

• 8 ounce block cream cheese fat-free softened
• 8 ounce block softened
• 1 envelope gelatin powder unflavored
• 7  chocolate graham crackers 
• 2 tablespoons grand marnier 
• 4 teaspoons butter light melted
• 2 tablespoons orange juice fresh ( 1 orange)
• 3 teaspoons orange zest 
• 12 servings orange zest for garnish
• 0.3 cup bittersweet chocolate melted
• 14 ounce condensed milk fat-free sweetened canned
• 0.8 cup cocoa unsweetened
• 3 cups non-dairy whipped topping fat-free frozen thawed for garnish

Equipment

• food processor
• bowl
• oven
• microwave
• springform pan

Directions

1. Finely grind crackers in food processor.
2. Remove to bowl.
3. Add butter; mix well.
4. Coat 9-inch springform pan with cooking spray; press crumbs into bottom.
5. Bake at 350 for 10 minutes.
6. Remove and cool.
7. Combine orange zest, juice, and liqueur in microwave-safe dish.
8. Add gelatin; set aside, 10 minutes. Microwave on HIGH, 20 seconds.
9. Combine mixture and next 5 ingredients in bowl. Beat till smooth.
10. Add 3 cups whipped topping; beat until color is uniform.
11. Pour mixture into crust, cover; chill 34 hours.
12. Serve with whipped topping and orange zest, if desired.