Orange Creamsicle Pie
Orange Creamsicle Pie - is a silky, smooth and dreamy no-bake orange creamsicle cheesecake that is going to become your new summer favorite. It is very light, flavorful and extremely easy to make. This orange creamsicle pie makes a great warm-weather dessert.
Equipment
- cake pan
- standing mixer
Ingredients
- 1 1/2 cup graham cracker crumbs
- 1/4 cups melted unsalted butter
- 1/3 cup granulated sugar
For The Orange Filling
- 1 box orange jell-o gelatin (2oz)
- 12 oz cream cheese, softened to room temperature
- 1 orange, peeled
- 1 tsp vanilla extract
- 1/4 cup orange juice
- 2 tbsp orange zest
- 12 oz cool whip
- 1 can sweetened condensed milk, around 14oz
For The Toppings
- heavy whipping cream
- orange slices, orange zest
Instructions
- For The Crust - Add the graham crackers to a food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the melted butter and sugar. Mix until well combined. Press mixture into the bottom and up the sides of a 9-inch pie dish and refrigerate while you make the fillings.
- Add the orange slices, orange zest, vanilla extract, and orange juice to food processor. Puree until smooth. Set aside.
- In a stand mixer combine 8 ounces of cream cheese and the orange jello mix. Beat until smooth.
- Fold in the sweetened condensed milk along with 8 ounces of Cool Whip.
- Beat the orange juice mixture into the filling.
- Pour creamsicle filling into prepared pie crust. Smooth out with a small offset spatula.
- Next, place the pie into the freezer for about 3 hours to set and chill. (Overnight is prefered)
- Serve with additional whipped cream and orange slices and zest for garnish. Serve chilled!