Orange Creamsicle Pie
My orange creamsicle pie has layers of bright orange and sweet vanilla filling inside a graham cracker crust. This easy, no-bake recipe tastes like a creamsicle in pie form!
I love no-bake pies in the summer. I've previously shared fun flavors like Smores, Grasshopper, banana split pie, and Turtle. This orange creamsicle pie is another one of my favorites, and it is just perfect for summer!
This Orange Creamsicle Pie Tastes like Your Favorite Ice Cream Bar
Growing up, I loved eating creamsicles on the porch after dinner. I love the sweet flavor of orange and vanilla together. It just tastes like summer! The hardest part of this recipe is being patient while it chills. It is perfect for picnics and parties. Watch how quickly it disappears.
You'll Love That It:
- It Is Made With Common Ingredients: Just a few ingredients stand between you and this slice of pie.
- Is No Bake: No turning on the oven during these hot days!
- Plenty Of Orange Flavor In Every Bite: We use 2 orange ingredients for maximum flavor.
Ingredient Notes and Shopping Tips
- Crust: I used a store-bought graham cracker crust. Look for them in the baking aisle near the chocolate chips.
- You could also use a homemade one.
- A golden Oreo or Nila wafer crust would be yummy options, too.
- Cream Cheese: Always use full-fat cream cheese.
- Leave at room temperature for around 30-60 minutes to soften.
- If you're short on time, submerge it in a bowl of warm (not hot) water for about 10 minutes.
- Cool Whip: Thaw overnight in the fridge. Do not microwave.
- Mandarin Oranges: Smaller and sweeter than traditional oranges, Mandarin oranges are the perfect fit for our recipe.
Ensure Oranges Are Well Drained
Ensure they are well drained so they don't add extra liquid to the pie. I like to use a pasta strainer with a paper towel on top.
How To Make Orange Creamsicle Pie
- Make the Cream Cheese Mixture: Whip cream cheese and sugar until smooth.
- Make the Jello Mixture: Combine jello and boiling water.
- Make the Whipped Cream Mixture: Whip cream, powdered sugar, and vanilla. Fold half into the cream cheese and half into the jello.
- Assemble: Layer cream cheese and jello in 4 layers.
- Garnish: Top with whipped cream and orange zest.
FAQs
Freezing is not suggested as once thawed Cool Whip should not be refrozen.
Yes, I also tested this. If desired, substitute 1 cup of heavy cream (whipped) for the Cool Whip. I prefer Cool Whip because it lasts longer.
Tips and Tricks
- Easy Whipped Cream: I use vintage egg beaters. However, an ice-cold bowl and a whisk also work well if you don't have a mixer. You could even use ReddiWhip or the leftover Cool Whip.
- Drain Fruit: Drain fruit using a colander to avoid excess liquid in the recipe. You can also pat it dry with a paper towel if it still appears wet.
- Jello Hack: Do not add cold water to the jello! We're using jello in our topping but not making actual gelatin. This is similar to what we do with my orange fluff.
- Zest Like a Pro: Zest the orange using the smallest holes on your box grater. Be sure to zest just the orange peel; the white part underneath is bitter.
- Perfect Slices: Get clean slices by dipping your knife in warm water in between each slice.
Add Stability
Foil pie pans can be flimsy. Place inside a glass pie pan or on a cookie sheet for safer transport.
More Orange Treats
Like what you see? Follow Baking Beauty on Facebook, Pinterest, and Instagram so you don’t miss a recipe.
📖 Recipe
No Bake Orange Pie
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Ingredients
For the Pie
- 1 Graham Cracker Crust
- ½ Cup White Sugar
- 8 Ounces Cream Cheese Softened
- 2 Cups Cool Whip Divided (Around ⅔ of an 8 Ounce Tub)
- 1 3 Ounce Box Orange Jello
- 1 Cup Boiling Water
- 1 Large Can Mandarin Oranges Drained
- ½ Teaspoon Vanilla
For the Whipped Cream
- ½ Cup Heavy Cream
- ¼ Cup Powdered Sugar
- 1 Teaspoon Vanilla
- 1 Orange Zested
Instructions
For the Pie
- In a large mixing bowl, beat cream cheese until smooth. Mix in sugar. Fold in oranges.
- In a medium bowl, combine jello with boiling water and whisk until dissolved.
- Add ½ of the Cool Whip into the cooled jello and the rest into the cream cheese mixture. Stir until combined.
- Evenly spread ½ of the cream cheese mixture onto the crust.
- Spread about half of the orange mixture on top.
- Repeat with remaining cream cheese and orange jello.
- Refrigerate for a few hours up to overnight.
For the Whipped Cream
- In a large bowl whip together the remaining 1 cup heavy cream, ½ cup powdered sugar, and ½ teaspoon vanilla until stiff peaks form.
- Dollop or pipe using a star tip on top of the pie. Garnish with orange zest if desired.
Notes
-
- Cream Cheese: Always use full-fat cream cheese. Soften at room temperature for 30-60 minutes or submerge foil pack in warm water for 10 minutes.
- Cool Whip: Thaw overnight in the fridge. Do not microwave.
- Mandarin Oranges: Ensure they are well drained so they don't add extra liquid to the pie. I like to use a pasta strainer with a paper towel on top.
- Easy Whipped Cream: I use vintage egg beaters. However, an ice-cold bowl and a whisk also work well if you don't have a mixer. You could even use ReddiWhip or the leftover Cool Whip.
- Jello Hack: Do not add cold water to the jello! We're using jello in our topping but not making actual gelatin. T
- Zest Like a Pro: Zest the orange using the smallest holes on your box grater. Be sure to zest just the orange peel; the white part underneath is bitter.
Nutrition
Not well put together, sloppy pie with poor instructions.
Hey Deez! Would love to learn more. What is sloppy or not put together?
I haven't made this yet. I've been looking for a dessert for my 4th of July cookout, and I came across your recipe through Google, of course. Anyhow, just the ingredients for this dessert made me say yummy and reminded me of the ice cream trucks that would go around the neighbourhood with orange cream sicle ice on a stick. This brought back childhood memories. Thanks for posting this on Google for me to find.
Yummy! We loved your recipe - taste like a creamsicle pie!