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Orange Mousse Dessert

1 3/4 cups boiling water
1 (6-ounce) package orange gelatin
1 cup cold water
1/2 cup cold milk
1 (3.25-ounce) package instant vanilla pudding and pie filling
2 cups thawed nondairy whipped topping
About 20 vanilla cream-filled sandwich cookies, crumbled

1. In a large bowl, stir boiling water and gelatin until completely dissolved; stir in cold water.
2. Pour 1 1/2 cups of the gelatin into a greased 9-inch round cake pan. Refrigerate until set but not firm about 1 1/2 hours.
3. Add milk to remaining gelatin; stir until well blended. Add dry pudding mix. Beat with wire whisk for 2 minutes. Fold in whipped topping; spoon over gelatin in pan.
4. Sprinkle crumbled cookies over pudding mixture.
5. Cover with plastic wrap and refrigerate until firm, about 4 hours.
6. Run small metal spatula around edge of pan. Dip pan in warm water, just to rim, for about 10 seconds. Place serving plate on top of pan. Invert; holding pan and plate together, shake gently to loosen. Carefully remove pan.
7. Store in the refrigerator.

Makes 8 servings.

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