Heat oven to 375°

Make and bake drop cookies as directed on pouch. Cool completely, about 30 minutes.

In food processor, pulse the cookies to coarse crumbs. Place in medium bowl.

Stir in melted butter until well blended.

In ungreased 13×9 glass baking dish, press cookie crumb mixture firmly in bottom.

In small bowl, mix jello and boiling water; beat with whisk until blended. Stir occasionally, about 2 minutes or until mostly dissolved.

In medium bowl, beat dry pudding mixes and milk with whisk, about 2 minutes or until thick.

Stir in dissolved jello. Let stand 5 minutes, stirring occasionally.

In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth.

Beat in 2 cups of the whipped cream.

Spread over cookie crust.

Pour pudding mixture over cream cheese layer; spread evenly over top.

Drop remaining whipped cream by spoonfuls over pudding layer; carefully spread until even.

Refrigerate 5 hours.

When ready to serve, sprinkle orange segments on top.

Cover and refrigerate any remaining pieces.