Cream the softened butter and sugar using a mixer until creamy and light.

Pour the eggs and vanilla at the same time into the mixture.

In a separate container, combine flour and baking powder and then gradually stir it into the sugar-butter mixture.

Mix all you form a dough, and wrap it in plastic when done kneading for a few minutes.

Allow the dough to rest inside the refrigerator for about 30 minutes before shaping it into a pie crust.

Meanwhile, preheat the oven to 350°F.

Bake the pie crust for 8-12 minutes or more, depending on the size of the crust. Remove from heat after baking and rest to cool down.

Using your stand mixer, whip heavy cream until stiff peaks.

Meanwhile, dilute the gelatin powder according to the package direction.

Once fully dissolved, slowly fold the gelatin mixture onto your whipping cream, allowing it to incorporate fully.

Pour the mixture over the cooled cookie crust. Level the top using an offset spatula.

Decorate the top with remaining whipping cream using a piping tip, then add mandarin oranges slice on top. Add mint leaves for color.

Place it in the fridge for at least an hour or 2 until it sets.