Chocolate Orange Pie

Crust:
1. Place Oreo cookies in a food processor and pulse until crushed.
2. Add melted butter and continue pulsing until well combined.
3. Press the mixture into an 8″ pie pan and refrigerate.

Orange Filling:
1. In a bowl, combine the orange Jell-O, orange extract, and 2/3 cup boiling water. Stir until dissolved.
2. Pour 1/2 cup orange juice into a 1-cup measuring cup. Add enough ice to fill the measuring cup. Pour into the Jell-O mixture and stir until slightly thickened. Remove any remaining ice.
3. Whisk in the whipped topping and refrigerate until it can hold its shape (about 20 minutes).
4. Drain mandarin oranges and place them on paper towels to remove any excess moisture. (Optional: reserve a few for decoration).
5. Mound half of the orange filling into the crust. Top with mandarin oranges and the remaining Jell-O mixture. Refrigerate for at least 30 minutes or until set before adding the ganache topping.