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Mix graham crackers, ¼ c. sugar and butter. Press firmly onto bottom of 13 x 9 inch baking pan. Set aside. Beat cream cheese, remaining ¼ c. sugar and milk until smooth. Gently stir in whipped topping. Spread over crust. Refrigerate. Meanwhile, stir boiling water into gelatin at least 2 minutes until complete dissolved. Stir in cold water. Refrigerate 1 ½ hours or until slightly thickened. Stir in orange segments. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into 20 squares. If desired, use additional whipped topping to garnish each serving.
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