Line a 9x9 inch square pan with parchment paper.

In a mixing bowl, combine graham cracker crumbs, brown sugar, and a pinch of salt. Mix in melted butter until it forms a crust mixture.

Press the crust mixture into the bottom of the pan and freeze for 10 minutes.

In another bowl, whip heavy cream, confectioner’s sugar, and 1/4 teaspoon vanilla extract until stiff peaks form. Refrigerate.

Sprinkle gelatin over half of the orange juice and let it bloom for 5 minutes.

Blend cream cheese, sweetened condensed milk, remaining orange juice, lemon juice, and another pinch of salt until smooth.

Heat bloomed gelatin gently until liquid, then blend it into the cream mixture.

Gently fold in the whipped cream into the cream mixture.

Pour half of the cream mixture over the crust and freeze until set, about 1 hour.

To the remaining filling, add orange zest, lemon zest, and food coloring. Pour this over the first layer and refrigerate until fully set.

Slice into bars and serve with a dollop of whipped cream and orange slices.