This no-bake orange creamsicle pie tastes just like the childhood favorite frozen treat, creamy, rich, and with a bright, punchy orange pop from fresh orange zest and juice, along with orange Jell-O.
Ingredients
- 0.5 packages gelatin , 3-ounce
- 0.33 cups water
- 1 tablespoon orange zest
- 0.5 cups orange juice
- 4 ounces cream cheese
- 1 container frozen whipped topping , 8-ounce
- inch) graham cracker pie crust , see Note
- 0.5 cup
Instructions
-
1
Gather all ingredients.
-
2
Whisk orange gelatin and boiling water together in a medium bowl until completely dissolved and slightly cooled, about 2 minutes. Whisk in orange zest and juice until combined. Set aside.
-
3
Whisk cream cheese in a large bowl until smooth, about 30 seconds. Gradually whisk in gelatin mixture until smooth.
-
4
Whisk in 1 1/2 cups whipped topping until smooth and no lumps remain; refrigerate creamsicle filling uncovered, until partially set and slightly thickened, about 30 minutes.
-
5
Pour filling into graham cracker crust and spread evenly. Cover and refrigerate until set, at least 4 hours or up to overnight.
-
6
Before serving, spoon the remaining 1 1/2 cups whipped topping over the orange layer and spread into an even layer.
-
7
Arrange mandarins decoratively over the top, sprinkle with zest, and serve.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Springtime Ham and Spinach Salad
In this fresh and delicious springtime ham and spinach salad recipe, you'll enjoy the mouthwatering ham left over from Easter brunch.
Creamy and Crunchy Tuna Salad Supreme
This tuna and cream cheese salad is made special with the addition of cream cheese and chopped raw carrots. Red peppers make it pretty, and one or two other vegetables, fruits, or nuts keep it changing and interesting. I developed this recipe after tasting cream cheese in a salmon salad sandwich at a funeral lunch in Canada many years ago. Add baby spinach or lettuce leaves, and serve on your favorite bread or as a wrap in a tortilla.
Deep-Dish Cast Iron Pizza
Baked in a cast iron skillet, this deep-dish pizza has a buttery, thick, and chewy pizza crust. The toppings are substantial but not so overwhelming that the dough won't cook. If you cook the sausage while the dough is proofing, you'll be ready to assemble the pizza that much faster. This pairs perfectly with a Caesar salad. Pizza never tasted so good!