Orange Creamsicle Bars in 4 Hours and 25 Minutes

Instructions:

1. Line a 9x9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and sea salt. Stir until it reaches a wet sand consistency.
3. Press the mixture firmly into the bottom of the prepared pan using a flat-bottomed measuring cup. Freeze for 10 minutes to set the lipid barrier.
4. In a large mixing bowl, beat the softened cream cheese until smooth and aerated. Gradually add the sweetened condensed milk and vanilla paste, mixing until fully emulsified.
5. Gently fold in the whipped topping using a spatula until no streaks remain. Spread the mixture evenly over the chilled crust and refrigerate for at least 30 minutes.
6. In a heat-proof bowl, dissolve the orange gelatin in 1 cup of boiling water. Once fully dissolved, stir in the 0.5 cup of ice-cold water.
7. Allow the gelatin to cool to room temperature (the 'Temperature Delta' phase) to prevent melting the cream layer. Carefully pour the orange mixture over the cream layer using the back of a spoon to break the fall.
8. Refrigerate for at least 4 hours, or until the orange crown is completely firm. Lift out of the pan using the parchment overhang and slice into 16 bars.