Let the cream cheese sit at room temperature for about 45 minutes until soft, or microwave for 20 seconds until very soft.

In a bowl, melt the butter in 20-second bursts until nearly liquid, stirring as needed, and let it cool a bit.

In a food processor, break the graham crackers into smaller pieces. Add sugar and salt, then process until they resemble fine crumbs. Mix in the melted butter.

Press this crust mixture firmly into the bottom of a lined 8x8-inch baking dish, ensuring it's evenly spread. Place it in the fridge while you work on the filling.

Prepare the food processor again by cleaning it. Zest half the orange and juice that half until you have about 2 tablespoons of juice.

In the food processor, combine cream cheese, powdered sugar, vanilla, and remaining salt. Process until smooth and fluffy.

Set aside half a cup of this mixture. Fold in 3/4 cup of whipped topping into what you've set aside and spread it on the crust.

Blend the gelatin into the remaining cream cheese mixture in the processor. Scrape down the bowl as necessary until fully mixed.

Fold in another 3/4 cup of whipped topping until it's evenly blended then spread this orange layer atop the first.

Finally, add the remaining whipped topping, smooth it out, and refrigerate for at least 4 hours or overnight to set.

When ready to serve, lift the bars out using the parchment paper, slice them, and garnish with orange zest and fruit.