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Mix graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan.
Beat Neufchatel, remaining sugar and milk with whisk until well blended. Stir in whipped topping; spread over crust. Refrigerate until ready to use. Meanwhile, add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in oranges. Spoon over Neufchatel layer.
Refrigerate 3 hours or until firm. Cut into squares.
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