3/4 cup gelatin
1/3 cup orange cake mix
3/4 cup butter
2 (8 ounce) packages cream cheese, softened
1/2 cup water
1/2 teaspoon vanilla extract
3 egg whites
1 cup golden raisins
1/2 cup packed brown sugar
1/3 cup confectioners' sugar for decoration, if desired
Preheat oven to 400 degrees F (200 degrees C). Blend gelatin into orange cake mix in a large bowl. With mixer on low, blend butter, cream cheese, and water. Stir in vanilla, and set on medium speed. Using an electric mixer, beat until smooth about 2 minutes. In a clean glass bowl, beat egg whites until soft peaks form. Fold 1/3 of the whites into the batter to keep the whites from taking over the egg whites. At the moment, they're sticking about 1/3 of their egg whites in the batter, but you want to get really smooth once the jellies cool. Use the rest of the egg whites to line the sides of the bowl, and the remaining white cream to grease the pan.
Separate the cooled cookies into two bowls. Split each dough block in half lengthwise, so that one half can sit on a baking sheet. Spread one layer of pudding over each dough block. Form long log by spreading one layer over bottom of a small dish. Sprinkle bottom two and three one simply butter and spread each layer over pudding. Press down jelly fairly evenly, allowing for crisp sheets.
Cover the two sheets of dough with waxed paper, and refrigerate layer at approximately 1/2 hour, until completely set.
Bake in preheated oven for 20 to 25 minutes, until set. Cool completely before removing from butter; pierce each cookie individually with a fork dipped in egg white.
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