1/2 cup margarine
1 2/3 cups white sugar
1 (16 ounce) package frozen whipped topping, thawed
1 (14 ounce) can evaporated milk
9 eggs, beaten
1 teaspoon vanilla extract
1/2 teaspoon orange extract
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, combine margarine, sugar, whipped topping, evaporated milk, eggs, and vanilla. Stir until well blended. Pour filling into cookie crumbstack crust. Sprinkle remaining candy topping on top of crust.
Bake in preheated oven for 15 to 20 minutes, or until toothpick inserted in center comes out clean. Cool completely before cutting into squares.