This no-bake layered dessert made with orange Jell-O, cream cheese and whipped cream has all the flavors of the classic orange ice cream treat!
Why You’ll Love This Recipe
My husband is a huge fan of both Jell-O and Orange Creamsicles, so I knew he’d love these Orange Creamsicle Dessert Bars.
I recently made this and had to beat my hubby off of it to get a second piece. LOL! It is really good and light. We both loved it and say thank you for posting.
Faye
And he wasn’t the only one! The whole family loved this creamy orange dessert. In fact, I kind of wished I had doubled the recipe, because it disappeared way too fast!
It really does taste like an Orange Creamsicle, and with summer just around the corner, this no-bake dessert is perfect for a hot day.
The top layer is quite thick, so make sure the orange gelatin layer is nice and firm before you add the second layer. Just put the first layer in the freezer while you mix up the second layer and you should be good to go.
This delicious layered dessert is perfect for Easter, Mother’s Day, baby showers, potlucks and backyard barbecues.
These orange creamsicle bars are loved by kids and adults alike. This is really one of those desserts where it’s hard to go wrong.
I like to garnish my bars with slices of fresh orange and a sprinkling of orange zest. A dollop of whipped cream is also a nice touch.
I’m already thinking about making it with other flavors of Jell-O. Strawberry and lemon are at the top of my list, but I think you could adapt the recipe to use almost any flavor of gelatin.
Be sure to save recipe to your favorite Pinterest board for later.
Ingredients
- Graham cracker crumbs
- Butter
- Orange juice
- Orange Jell-O
- Cream cheese
- Cool Whip
- Milk
- Instant vanilla pudding mix
- Oranges
Orange Creamsicle Dessert Bars
Ingredients
- 1 cup graham cracker crumbs
- 3 tabespoons butter melted
- 1/2 cup orange juice
- 1 3 oz. package Jell-O Orange Flavor Gelatin
- 1 8 oz. package cream cheese, softened, divided
- 1 tub 8 oz. thawed Cool Whip, divided
- 1/2 cup cold milk
- 1 3.4 oz. package Jell-O instant vanilla pudding
- 2 teaspoons orange zest
Instructions
- Mix graham cracker crumbs and butter and press onto bottom of an 8-inch square pan. Refrigerate until ready to use.
- In a small bowl, microwave juice for about 1 minute on high. Add to gelatin mix in small bowl; stir 2 minutes until completely dissolved.
- Gradually add to half the cream cheese in a medium bowl, beating with mixer after each addition until blended.
- Whisk in 1 cup Cool Whip. Spread over crust. Freeze while preparing next layer.
- Beat remaining cream cheese and milk in a separate medium bowl until blended.
- Add dry pudding mix; beat 2 minutes.
- Stir in remaining Cool Whip and orange zest. Spread over gelatin layer. Refrigerate for at least 3 hours before serving.
Video
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25 comments
Phyllis
I followed your directions exactly and the top layer came out looking like deviled eggs.
Sandy
I need to make this for 30 people what size pan should I use should I double it or triple it
Chantel
If it is one 8oz tub of cool whip (1 cup is 8 oz) and you use 1 cup in the middle layer, how much cool whip goes in the top layer? Does divided mean (in total) you use 2 cups or 16oz of cool whip?
Thanks
Mary E Rose
Chantel, when you measure an 8 oz. tub of cool whip, it measures almost 3 cups . The 8 oz. you see stated on the container is the ‘weight’. So you only need/use 1 8 oz. tub of cool whip.
Beth W.
Hello! The first time I made this, I made the recipe as stated. We love it! Then, in order to simplify things a bit, I now make the recipe in the extra large size Keebler brand graham cracker pie crusts! Have passed the recipe along to others! Thanks so much!
larry
I like Let Dish recipes
Amy Simpson
I just made this. I put the first layer in the freezer like you said and it was set up perfectly to spread the second layer on.
I had a really hard time getting the cream cheese and milk to come together then when I put the dry pudding in it turned into a ball. I had to add about 1/4 C more of the milk. I mixed it with my Kitchen Aid and everything worked out.
It’s killing me to have to wait three hours though! I guess I’ll manage.
Granny Jean
Just a funny note to pass on. Growing up in West Texas in the 50’s we called the wonderful ice cream truck treat Dreamsicle. Instead of Creamsicle. Didn’t know it was the same thing until I started seeing lots of new recipes this past year. My husband and I got a good laugh out of the different names.
I will be making this, and won’t have to wait for the ice cream truck, with my nickel in my hand.
Faye
I recently made this and had to beat my hubby off of it to get a 2nd piece.LOL It is really good and light.We both loved it and say thank you for posting.
Kim
This sounds delicious! As I live in the UK can you please tell me what Cool Whip is please?
Liz S.
Kim
Cool Whip is a whipped topping that is non-dairy that people use in place of whipped cream. It tends to be much lower and fat and is very stable. I have made Cool Whip recipes with real whipped cream when I want to be really indulgent.
Kim
Thanks Liz I will give that a try.
Danelle
Thanks Kim! If you don’t have something like that in the UK, your best bet would probably be real whipped cream.
Kim
Thanks Danelle I will give that a try.
Danelle
Carli, my best tip is to make sure the underneath layer is very firm. It can still be a bit tricky thoough, and you should know that not every piece looked this beautiful. I of course picked the best looking one for the picture! 🙂 Another idea might be doing it parfait style–then you wouldn’t have to worry so much about having perfect looking layers.
Unknown
I had some problems spreading the top layer as thinly as you did in your picture. It reminded me of frosting a hot cake. Any tips or ideas? I agree, these do taste delightfully dreamy! I just want my bars to look as beautiful as yours! 🙂
P.S. Thanks for the recipe
-Carli in MT
Brenda Bursey
I found the top layer to be really thick until I added a little more milk. One-half cup of milk for a pkg of instant pudding (that normally calls for 2 cups of milk) sure doesn’t seems like enough. After I added extra milk, it seemed fine…..we’ll see tomorrow when we eat it!
Nori
Freeze each layer before you move on to the next. This will help you spread the first layer across the crust freeze that then add the first layer, freeze the first filling layer once solid pull out of freezer and spread your finally layer. Put in the fridge to slowly thaw. Trust me it works.. also, make sure your house is not to warm when you do this. I used to decorate cakes with fillings and that is your best option and to make it look seamless. Or you can spoon every layer in single serving clear dishes… and make a parfait.
MyFudo™
Citrus flavor makes this really appropriate, be it Spring or summer…Can’t wait to try =)
Katie
Looks delicious!
Southern Gorgeous
Sounds amazing! Can’t wait to make these!
CJ - Food Stories
Orange Creamsicles are sooo summery … Yum 🙂
Amish Stories
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Amish Stories
Reminds me of a Good humor ice cream pop, and looks great too! Richard
L. Ruff
Dreamsicle pie looks very scrumptious! However, how to prepare is confusing to me in number 3 section.