Description

This Jello Creamsicle Pie is what summer dreams are made of. It’s cool, creamy, citrusy, and has that nostalgic creamsicle flavor that reminds me of chasing the ice cream truck barefoot down the sidewalk

Ingredients

Scale

For the Crust:

3 cups shortbread cookies, crushed
¼ cup unsalted butter, melted

For the Orange Puree:

1 orange, peeled and sliced
2 tablespoons orange zest
1 teaspoon vanilla extract
¼ cup orange juice

For the Filling:

1 box (3 ounces) orange Jello
12 ounces cream cheese, softened and divided (8 oz for filling, 4 oz for topping)
12 ounces Cool Whip, divided (8 oz for filling, 4 oz for topping)
1 can (14 ounces) sweetened condensed milk

For Garnish:

Orange slices for topping

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Instructions

Step 1: Prepare the Pan
Spray a deep pie dish with non-stick spray. This helps the crust hold when you slice and serve.

Set it aside while you make the crust and filling. Make sure your cream cheese is at room temperature so it blends smoothly later.

Step 2: Make the Crust
Pulse the shortbread cookies in a food processor until they resemble sand. You can also place them in a zip-top bag and crush with a rolling pin.

Mix the crumbs with melted butter until all the pieces are evenly coated. Press the mixture firmly into the bottom and up the sides of your prepared pie dish.

Place the crust in the freezer while you prepare the filling. This helps it firm up and keeps it from getting soggy.

Step 3: Make the Orange Puree
Rinse out your food processor and add the peeled orange slices, orange zest, vanilla extract, and orange juice. Blend until smooth.

This fresh orange mixture gives the pie real citrus punch and complements the Jello perfectly. Set aside.

Step 4: Make the Jello-Cream Cheese Base
In the bowl of a stand mixer, beat 8 oz of softened cream cheese with the orange Jello powder. Blend until completely smooth and creamy.

Slowly fold in the sweetened condensed milk and 8 oz of Cool Whip. Use a rubber spatula to mix gently without deflating.

Once it’s combined, beat in the fresh orange puree until the entire mixture is smooth and fluffy.

Step 5: Assemble the Pie
Remove the crust from the freezer and pour the filling over the base. Use a spatula to smooth the top evenly.

Chill in the fridge for at least 2 hours for a soft-set texture or freeze for 1 hour for a firmer pie.

Step 6: Make the Topping
In a small bowl, whip the remaining 4 oz of cream cheese with the remaining 4 oz of Cool Whip until smooth and fluffy.

Spoon or pipe the topping over the chilled pie. It adds a creamy layer and makes every bite even more luxurious.

Step 7: Garnish and Serve
Top the pie with fresh orange slices, zest, or even a few mint leaves if desired.

Slice and serve chilled for the ultimate summer treat. Store any leftovers in the fridge for up to 3 days