by HollyCreamsicle Pie combines those classic creamy orange flavors in an easy no bake dessert! This pie can be served soft or can be frozen for a refreshing summertime treat!
Creamsicles are such a classic summertime snack. A tart orange shell filled with an ice-creamy center. Just looking at a creamsicle brings back memories of being a kid and eating them with my sister!
We used to walk down to the corner store on the days we were allowed to go to the “big park” and get ourselves a treat and then head to the playground.
I still love that classic flavor and this is definitely a dessert that is always loved by everyone! This pie takes just minutes to prepare with a creamy whipped topping and oranges.
This recipe calls for Orange Extract and while you can you can make it without it adds some extra orange flavor making this delicious. It’s inexpensive and found in the baking aisle near the food coloring and vanilla.
This no bake jello pie can be served soft or you can put it in the freezer overnight for a frozen treat! We love it both ways!
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Items you’ll need for this recipe:
* Orange Jell-O * Graham Crust * Mandarin Oranges *
DREAMY CREAMSICLE PIE
Ingredients
- 1 Box Orange Jell-o 4 serving size
- 8 oz tub whipped topping such as Cool Whip divided
- 2 teaspoons orange extract
- zest of one orange optional
- 2/3 cup Boiling water
- 1/2 cup ice
- 1 store bought or homemade graham cracker crust
- Canned or Jarred Mandarin Oranges for garnish optional
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Instructions
- In bowl, combine Jell-o powder with 2/3 cup boiling water. Stir until powder is completely dissolved. Place 1/2 cup ice into a 1-cup measuring cup and top to 1 cup with cold water. Add to the Jell-o mixture and stir until ice is almost melted. Discard ice.
- In a large bowl, fold together Jell-o mixture, orange extract, orange zest if using and 2/3 of the tub of Cool Whip (reserve the remaining 1/3 for topping). Pour the mixture into the pie crust and refrigerate 4 hours or overnight.
- Decorate with remaining cool whip and mandarin oranges if desired.
Recipe Notes
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
More Yummy No Bake Pie Recipes
* Millionaire Pie * S’Mores Pie * Whipped Apple Pie * Root-beer Pie
I’m glad you posted this pie recipe. My mom told me about having Creamsicles when she was growing up. I don’t think they’re around anymore, since I’ve never seen or had one. Nevertheless, I’m going to surprise my mom by making this pie for her. Hopefully, it will turn out well for me, since I’ve read that some folks had a problem. I plan to follow the recipe exactly as written, w/o lighter substitutions. One thing though, ….how do you measure 1/2 cup of ice cubes? I’m totally serious, so please help! Also, is the photo of the pie after it was refrigerated, or after it was frozen?
Hi Angelina, that is so sweet of you! I think she will love it. Just use a half cup measuring cup and scoop as many ice cubes are you can into it. You then transfer it to a one-cup measuring cup and top it off with water so it’s okay if it isn’t exactly ½ cup of ice cubes. The photo is of the refrigerating pie, you can check the video to see the texture when we lift it out as well!
Made the No Bake Creamsicle today…..huge disappointment….won’t be making it again!
So sorry to hear that Monique, we have been making this pie for years with great success!
Looks really great can’t get the recipe would really love it
You’ll really enjoy the Dreamy Creamsicle Pie Mary! The recipe is part way down the page, At the top of the page, you can click on the Jump to Recipe button to take you to the recipe card.
Ugh. My jello layer and Cool Whip separated. I think I’ll try it again, but this time I’m going to let the jello thicken a little before folding in the Cool Whip.
Were your jello and mousse fully incorporated before you poured it into the crust? Did you use the directions on the box to mix the water/jello (the recipe uses less liquid than the box). I hope it works for you Lisa!
Yes. I made it again, it separated also, but not as much. No worries; we ate it frozen and my guests said they think they would prefer it to be separated. I think since it’s so good frozen, I’m going to whisk it instead of folding it next time! Also, because I’ve lost almost 100 pounds, I’m going to use lighter ingredients and just freeze the filling in serving size dishes! Thanks for sharing this recipe!
Great ideas Lisa, and I’m glad you enjoyed it! And congratulations!
I have made this pie for years. Instead of orange zest I mix chopped up mandarin oranges in it.
That sounds like a yummy addition!
I would love to try this because it sounds yummy, but I would use stabilized whipped cream instead of cool whip. Thanks for sharing this recipe.
This is 3 times I have made this everyone loved it
I am so glad you are enjoying this recipe!
I made this pie exactly how the recipe says but did not use the orange extract. The Cool Whip did not fold in and when I put it in the fridge to set the Jell-O and the Cool Whip divided. Did not have any luck with this recipe, too bad it looks good .
I’m sorry it didn’t work out for you, we have been making this for years!
What size do you use for the graham cracker crust? I had too much and it wouldn’t all fit.
I used a standard 9″ premade graham crust.
Two teaspoons of orange extract is way too much for this pie! I followed the recipe exactly and it tasted like it had paint in it.
Holly, apparently I did something wrong. The pie tasted amazing but my texture was off, too soft and not really light and fluffy. I love to bake home made pies, cakes and especially cheesecakes and have great results. I haven’t made Cool Whip type pies before. When I was trying to incorporate the Cool Whip, I really couldn’t be folded in. Was I supposed to defrost and stir it up before incorporating?…maybe then it would have been light and fluffy? I made a homemade graham cracker crust and like I said the taste was amazing. I would like to make the pie again and would appreciate some feedback.
The Cool Whip should be defrosted in the fridge so it is the consistency of whipped cream. Once folded in, everything should look fairly smooth and uniform in color/texture. This would be amazing in a homemade pie crust too!
I’ve uploaded the video for this recipe into this post so hopefully that will help.
Thank you, Holly! I appreciate your help. The video is great and very helpful.
You’re so welcome, I hope it turns out well for you if you give it another try!
Hi, I made this pie and the there was a bottom layer of jello formed under the mouse. I am not sure what I done wrong do you have any suggestions?
Were your jello and mousse fully incorporated before you poured it into the crust? Did you use the directions on the box to mix the water/jello (the recipe uses less liquid than the box).
I’m sure the substitution questions drive you batty (sorry!) but along with the sugar free jello, do you think it would work with the sugar free cool whip? I have some kids coming to a BBQ with some sugar restrictions and thought I could make one regular and one with less sugar…
I don’t mind at all. :) Yes, I think it would work just fine, especially if frozen! Enjoy your BBQ!
Recipe for Creamscicle Pie sounds great. I plan to try it.
Could this be done with sugar free jello?
Yes, this will work with sugar free Jell-o
I’m obsessed with how good this sounds –and LOOKS! Holy cow woman you’re my hero!
LOL! Thanks girl, it’s super delicious!! :)
It has been a long time since I had a Creamsicle. This pie looks divine, and it so pretty too. Perfect for BBQ season!!
Drooling! I’m seriously drooling over those pictures! Looks divine! Just need to get my hands on Cool Whip! Can’t wait to try it out!
Thank you! :)
This creamsicle pie really does look dreamy! I’d love a slice right now!
The consistency of this looks really good – very light and airy and delicious!
It is nice and light… perfect for summer!
Could I make this in a 9×13 pan & if so what would be the measurements be for the Creamy Creamsicle Pie ? It sounds so good & I love Creamsicle Thanks
I haven’t tried it in a 9×13 pan however I would likely double the recipe.
the diabetics of the world love you!
Mmm that sounds so good. Will be very tasty and refreshing this summer :)
Thanks for sharing again with us at the #WWDParty – have a wonderful weekend.
I was just looking for some new dessert ideas to try and this really sounds amazing. I think it would get the boys stamp of approval which is always a plus!
This looks amazing! I’d love if you’d come link up at Tickle My Tastebuds!
Julia @ Mini Van Dreams
Ahhhh! This looks delish, Holly! Thank you bunches for linking up and partying with us!
Is it possible to use the juice from the orange you zest instead of the orange extract?
The orange extract offers a stronger flavor than the juice. If you do use the juice, just be sure there isn’t too much so the pie doesn’t become watery. :)
Thanks, I would use the same amount as the orange extract. I’ll let you know how it goes!
If you want to use the juice from the orange you are zesting I suggest that you measure it then add water, if needed, to equal the 2/3 cup called for in the recipe. It won’t give the same depth of flavor as extract but would be a good use for the remainder of the orange after zesting.
I would put some orange juice on the stove and reduce it to a sec. and use that
We often use that for making citrus beurre blanc
is it possible to substiture real whipped cream for the cool whip as I don’t like or eat the product? I await your reply,
I haven’t tried it that way, but I think it would work. If you do try it, please let us know!
I wouldn’t try this with whipped heavy cream instead of non-dairy topping. The structure isn’t the same and you may not get the volume you need. Whipping cream tends to break down as well as deflate quickly in such applications. If you are going to try it you may want to refrigerate the gelled mixture until not quite set so that the temperature of it doesn’t melt your whipped cream & I would definitely freeze it as it may not set up properly. Good luck to anyone who attempts it & please do let the rest of us know the result.
Of course you can do it with heavy whipping cream instead When you make the whipped cream you have to make a stabilized whipped cream using Knox Gelatin. It is easy to do and works the same as that nasty Cool Whip and is better for you…not saying healthier, just better!
Thanks for recently linking this delicious recipe to my Tasty Thursdays party. It is being featured in my Fantastic Fruit – Week #4 – Oustanding Oranges post.
Thanks, Nichi
Will this pie work with sugar free Jello?
While I haven’t made this specific pie with sugar free jello, I have made a VERY similar one that worked with sugar free… I find it to be a little bit softer with sugar free so I would recommend serving it frozen!
Thanks. I have a friend with diabetes and I think she would enjoy this pie.
Found you and this amazingly looking pie thru your feature on Sugar and Dots! What a refreshing dessert for summer. I too love all things dreamsicle and have bookmarked this to try soon.
um…..this looks AMAZINGLY delicious! What’s Cooking Love had this on her Facebook and I had to stop by and thank you for sharing it! I love all things dreamsicle! Following now from The Princess & Her Cowboys :)
Thanks so much for sharing your awesome recipe with Full Plate Thursday. Have a great weekend and hope to see you soon!
Miz Helen
This is a beautiful recipe, we have added it to the diet to lose 30 pounds, it will be used as an allowable snack
here http://diettolose30.blogspot.com
I would love for you to share and link up at my weekly TGIF Link Party if you haven’t already this week. Your favorite posts, most popular, recent or new! The party is open every Thursday night and closes Wednesday’s at midnight. Followed by (Not SO) Wordless Wednesday!
I would be honored if you join us and follow to stay connected Have a wonderful week!
Hugs, Cathy