Creamsicle 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!

Creamsicle Pie on a white plate with whole pie in the background with slice out of it, with a title

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!

Whole Creamsicle Pie with a slice removed

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. You can easily turn it into a creamsicle parfait for the same great flavor but portable, as well!

Overhead shot of Creamsicle Pie with a slice taken out of it

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 *

collage of a slice of Creamsicle Pie, a whole Creamsicle Pie
Overhead shot of Creamsicle Pie with a slice taken out of it
4.74 from 23 votes↑ Click stars to rate now!
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Dreamy Creamsicle Pie! Serve soft or frozen

Creamsicle 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!
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings


  • 1 Box Orange Jell-o 4 serving size
  • 8 ounces whipped topping (such as Cool Whip), divided
  • 2 teaspoons orange extract
  • zest of one orange optional
  • cup Boiling water
  • ½ cup ice
  • 1 store bought or homemade graham cracker crust
  • Canned or Jarred Mandarin Oranges for garnish optional


  • In bowl, combine Jell-o powder with ⅔ cup boiling water. Stir until powder is completely dissolved. Place ½ 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 ⅔ of the tub of Cool Whip (reserve the remaining ⅓ 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.


This pie can be served frozen. If freezing pie, let the orange layer firm up in the fridge for about 15 minutes and then top with cool whip. Slice pie before freezing (this makes for easy serving) and freeze overnight. Add mandarin oranges just prior to serving.
Nutrition calculated without mandarin orange garnish.
4.74 from 23 votes

Nutrition Information

Calories: 210 | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Sodium: 170mg | Potassium: 52mg | Sugar: 19g | Vitamin A: 20IU | Calcium: 26mg | Iron: 0.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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a slice f Creamsicle Pie topped with orange pieces


Creamsicle Pie with a title



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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. This recipe looks and sounds delicious ! Could you please tell me how much H2O equals 1/2 cup of ice . Ice cubes can vary in size . I see your using refrigerator ice cubes . I want to pour the right amount of H2O into ice cube trays then freeze . I can hardly wait to try it ! Thank you and have a great day

    1. If you fill a measuring cup with 1/2 cup and add water, it will work just fine if it’s a bit less or more. Fill a 1/2 cup measuring cup with ice and then add it to the 1 cup measuring cup and fill with water. Hope that helps.

  2. This is similar to a freezer pie my mom used to make—“pink lemonade pie”—4 ingredients:

    1 6oz can frozen pink lemonade —thawed
    1 can Eagle Brand sweetened condensed milk
    1 tub frozen whipped topping—slightly thawed
    1 9 in graham cracker pie crust
    (two-three drops red food coloring-optional)

    mix the lemonade and the sweetened condensed milk in a medium glass bowl
    fold in the whipped topping until thoroughly blended (add 2-3 drops of red food coloring if you wish a brighter pink tint)
    pour into the crust,
    garnish with candied lemon slices and tinted lemon zest if desired
    cover, and freeze for at least 4 hours (best if frozen overnight)

    to serve: dip a knife into slightly tepid water, cut into 8 slices.

    You can substitute reduced calorie ingredients (pie crust, sweetened condensed milk, and frozen whipped topping) for a lighter version of this.
    It’s so good on a hot summer day

    pour into the pie4 stars

  3. 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?

    1. 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!

  4. 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. 

    1. 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!

      1. 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! 

      2. Great ideas Lisa, and I’m glad you enjoyed it! And congratulations!

  5. 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.4 stars

  6.  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 .1 star

  7. 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.

  8. 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.

    1. 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.

  9. 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?

    1. 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).

  10. 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…