Warm the orange juice gently in the microwave or a saucepan until it releases its sweet scent and begins to steam. Stir in the orange gelatin until it dissolves completely, then let the mixture cool to room temperature for about 30 minutes.

While waiting, line a 9x13-inch baking pan with parchment paper, leaving extra paper to create handles for easy removal later. Crush the graham crackers into fine crumbs using a food processor, adding melted avocado oil until well combined.

Firmly press the crumb mixture into the prepared pan, ensuring even coverage. Place the crust in the freezer, allowing it to harden as you prepare the filling.

In a bowl, whisk cream cheese until light and airy. Gradually mix in the cooled orange gelatin, followed by vanilla pudding mix. Stir until smooth, then slowly blend in almond milk.

Gently fold half of the whipped topping into the creamy mixture, incorporating air for a light texture. Retrieve the chilled crust, spread the filling evenly over it, and top with the remaining whipped topping. Smooth the surface with a spatula.

Freeze the pan for at least 4 hours, then let thaw for 10 to 15 minutes before serving. Use parchment to lift the dessert out and cut into squares. Serve chilled, adding orange slices if desired. Store leftovers in an airtight container.