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Make the crust by processing 12 graham crackers in your food processor until they turn into crumbs. Add in ½ cup (1 stick) unsalted butter and 2 Tablespoons light brown sugar, packed and pulse until it starts to look like sand. Note: If you don’t have a food processor, place the graham crackers in a Ziploc bag and hit with a heavy object like a rolling pin until they turn into crumbs. Then place the crumbs into a bowl and continue with the recipe.
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Spray a standard pie dish with nonstick cooking spray (this will just help release it easier later when cutting and serving). Press the graham cracker crust mixture into the bottom of the pie dish and up the sides and set in the refrigerator for half an hour.
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While the crust is in the refrigerator, whisk together 1 ½ cups cold orange soda and 3.4 ounce box instant vanilla pudding mix in a bowl until smooth.
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Gently stir in 1 (8 ounce) tub whipped topping, thawed until combined. Cover with plastic wrap and place in the refrigerator until the crust has set for 30 minutes.
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Once the crust has set for 30 minutes, take out both the filling and crust from the refrigerator then spread the filling into the crust.
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Cover the pie with plastic wrap and let the pie chill in the freezer for at least 6 hours or overnight to fully set up.
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Remove from the freezer and add whipped topping and orange slices, if desired, and let thaw for about 20 minutes before slicing and serving.