In a bowl, mix the gelatin powder and boiling water, until the powder is dissolved.
1 box (3.4 oz) orange Jell-o, 2/3 cups boiling water
Fill up a 1 cup measuring cup with about 1/2 cup of ice and then fill the cup up to the 1 cup mark with water. Add to the hot water/jello mix and stir until the ice has melted.
1 cup ice and water
Mix in the orange extract or oil
2 tsp orange extract OR 2 drops orange oil
Fold in 2/3 of the Cool Whip into the Jello mixture and mix gently until smooth.
8 oz Cool Whip
Pour into the pie crust and refrigerate for at least 4 hours or freeze if you want to serve a frozen pie.
1 graham cracker pie crust
When ready to serve, cover with the remaining Cool Whip and garnish with mandarin oranges.