No-Bake Orange Creamsicle Pie

Relive your favorite childhood memories with this dreamy, no-bake Orange Creamsicle Pie! It’s a quick, delightfully flavorful dessert that requires zero oven time. With a creamy, rich filling bursting with bright orange flavor from fresh zest and juice, this pie is the ultimate cool and refreshing treat for any warm day.

Why You Will Love This Recipe

This recipe was my answer to a sweltering summer day when turning on the oven was out of the question. I wanted to capture the pure joy of a frozen creamsicle in a sliceable pie form. The combination of tangy cream cheese and vibrant orange instantly transported me back to simpler times, and it has been a guaranteed crowd-pleaser at every family barbecue since.

Ingredients

• 1/2 (3-ounce) package orange flavored gelatin (such as Jell-O®)
• 1/3 cup boiling water
• 1 tablespoon grated orange zest, plus more for garnish
• 1/2 cup fresh orange juice
• 4 ounces cream cheese, at room temperature
• 1 (8-ounce) container frozen whipped topping, thawed
• 1 (9 inch) ready-to-use graham cracker pie crust
• 1/2 cup drained, canned mandarin oranges in water, patted dry

Step-by-step instructions for making the recipe

1. In a medium bowl, whisk together the orange gelatin and the boiling water. Continue whisking for about 2 minutes until the gelatin is completely dissolved. Let it cool slightly.
2. Whisk the orange zest and fresh orange juice into the gelatin mixture until well combined. Set aside.
3. In a separate large bowl, whisk the room-temperature cream cheese for about 30 seconds until it is completely smooth.
4. Gradually whisk the orange gelatin mixture into the cream cheese until the mixture is smooth and uniform.
5. Whisk in 1 1/2 cups of the thawed whipped topping until the filling is smooth and no lumps of cream cheese remain.
6. Cover the bowl and refrigerate the creamsicle filling for about 30 minutes, until it is partially set and slightly thickened.
7. Pour the thickened filling into the graham cracker crust and spread it into an even layer.
8. Cover the pie and refrigerate for at least 4 hours, or up to overnight, until the filling is completely set.
9. Just before serving, spread the remaining 1 1/2 cups of whipped topping over the set orange layer.
10. Decorate the top with the patted-dry mandarin orange segments and a sprinkle of additional orange zest. Slice and serve chilled.

Eva

No-Bake Orange Creamsicle Pie

Relive your favorite childhood memories with this dreamy, no-bake Orange Creamsicle Pie! It’s a quick, delightfully flavorful dessert that requires zero oven time. With a creamy, rich filling bursting with bright orange flavor, this pie is the ultimate cool and refreshing treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 0 minutes mins

Chilling Time 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 45 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 276

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 (3 ounce) package orange flavored gelatin such as Jell-O®
• 1/3 cup boiling water
• 1 tablespoon grated orange zest plus more for garnish
• 1/2 cup fresh orange juice
• 4 ounces cream cheese, at room temperature
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (9 inch) ready-to-use graham cracker pie crust
• 1/2 cup drained, canned mandarin oranges in water, patted dry

Equipment

• Mixing Bowls
• Whisk

Method

 

1. In a medium bowl, whisk together the orange gelatin and the boiling water. Continue whisking for about 2 minutes until the gelatin is completely dissolved. Let it cool slightly.
   1/2 (3 ounce) package orange flavored gelatin, 1/3 cup boiling water
2. Whisk the orange zest and fresh orange juice into the gelatin mixture until well combined. Set aside.
   1 tablespoon grated orange zest, 1/2 cup fresh orange juice
3. In a separate large bowl, whisk the room-temperature cream cheese for about 30 seconds until it is completely smooth.
   4 ounces cream cheese, at room temperature
4. Gradually whisk the orange gelatin mixture into the cream cheese until the mixture is smooth and uniform.
5. Whisk in 1 1/2 cups of the thawed whipped topping until the filling is smooth and no lumps of cream cheese remain.
   1 (8 ounce) container frozen whipped topping, thawed
6. Cover the bowl and refrigerate the creamsicle filling for about 30 minutes, until it is partially set and slightly thickened.
7. Pour the thickened filling into the graham cracker crust and spread it into an even layer.
   1 (9 inch) ready-to-use graham cracker pie crust
8. Cover the pie and refrigerate for at least 4 hours, or up to overnight, until the filling is completely set.
9. Just before serving, spread the remaining 1 1/2 cups of whipped topping over the set orange layer.
   1 (8 ounce) container frozen whipped topping, thawed
10. Decorate the top with the patted-dry mandarin orange segments and a sprinkle of additional orange zest. Slice and serve chilled.
    1/2 cup drained, canned mandarin oranges in water, patted dry, 1 tablespoon grated orange zest

Notes

For the smoothest filling, ensure the cream cheese is at room temperature before beginning. The chilling times are essential for the pie to set properly, so don’t rush them. You can use a homemade graham cracker crust if you prefer.

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