Orange Creamsicle Icebox Pie

This creamy orange and vanilla icebox pie is inspired by the famous ice cream treat we loved when we were kids! No bake, no egg-quick and easy!

I remember every Sunday around 6:30 pm, hearing the music from the ice cream truck...I'd run through the house screaming, "I NEED A DIME" like the house was on fire!

It was a critical issue to find a dime FAST...because the ice cream man was out front RIGHT NOW...and two nickels wouldn't suffice...I needed a DIME for a Creamsicle. 

That dreamy sugary concoction on a stick...orange and vanilla, swirled together...oh, what a treat it was then, and still is today!

Why you'll love this:

• No baking...just combine the ingredients and pour it into a prepared graham cracker pie shell
• No eggs - just cream cheese, orange jello, vanilla and sweet condensed milk
• Perfect for summer - this chilled, light icebox pie is heavenly on a hot day

Here's what you'll need for Orange Creamsicle Icebox Pie:

How to make it:

• Chill a prepared graham cracker pie crust
• Pour gelatin granules into ¼ cup cold tap water; do not stir; let sit for 15-minutes
• Combine cream cheese, sweet condensed milk and vanilla extract in food processor, stand mixer or use a hand-mixer until smooth
• Add gelatin mixture and mix on low for a second or two - not too long
• Pour mixture into chilled pie shell
• Freeze for 4 hours; move pie from freezer to fridge about 30-minutes before you want to serve it (this lets the crust thaw, which makes slicing the pie easier.

Tips:

• Chill the crust - I put it in the freezer for about 30-minutes
• Soften the cream cheese - room temperature
• Mix the orange gelatin granules with water - let it sit for 15-minutes; don't stir it
• Freeze the pie - when ready to serve, move it from the freezer to the fridge; let it sit in the fridge for about 15 minutes; if you don't let the crust thaw in the fridge, it sticks to the pie plate
• Use a warm knife to slice the cold pie - for a super clean slice, use a sharp butcher knife; run it under hot water for a few minutes; dry the knife, then stick the tip of the knife in the center of the pie and move the knife back...don't lower the handle to "slice" it-- just use the tip of the knife and drag it towards you 
• After you've made one slice; run the knife under warm water again; dry; slice; repeat
• If your icebox pie gets runny, put it back in the refrigerator
• Graham cracker pie crust: I find the ones in the store work just fine, but they're too skimpy so, I buy two crusts; take them out of the aluminum pan and crumble them up in a big bowl; melt a stick of butter; drizzle the butter over the crumbs; combine well
• Pour buttered crumbs into your own 9"inch pie shell; using your fingers, pat the crumb mixture-packing it into a glass pie plate
• If you're worried about serving "pretty slices," you might want to use small, individual 4-ounce graham cracker tart shells; this pie makes 2 cups of filling (16 ounces) so you'd need 4-6 individual shells

Related recipes:

• Lemon Icebox Pie
• Key Lime Icebox Pie
• Southern Pecan Pie
• Old Fashioned Chocolate Pie
• Coconut Cream Pie
• Fresh Strawberry Sheet Cake

Shared at Meal Plan Monday

Orange Creamsicle Icebox Pie

Dreamy, creamy orange and vanilla Creamsicle Icebox Pie will remind you of your youth!

5 from 6 votes

Print Rate

Course: Dessert

Cuisine: American, Southern

Prep Time: 10 minutes

Cook Time: 0 minutes

Freezer Time: 4 hours

Total Time: 4 hours 10 minutes

Servings: 8 slices

Calories: 359kcal

Author: Anecia Hero

Ingredients 

1x2x3x

• 16 ounces cream cheese , room temperature
• 14 ounces sweetened condensed milk
• 2 teaspoons vanilla extract
• 1 tablespoon orange flavored gelatin
• ¼ cup water

Instructions 

• Place prepared graham cracker crust in freezer for 30-minutes
• Bring cream cheese to room temperature
• Add gelatin to cold tap water; do not stir; let sit 15-minutes
• Use a food processor or a stand/hand mixer- add softened cream cheese, sweetened condensed milk and vanilla extract; pulse/mix till smooth
• Add gelatin/water mixture to cream cheese mixture; pulse once or twice
• Pour mixture into chilled pie shell
• Place in freezer for 4 hours
• Remove pie from freezer (about 30-minutes before serving) and place in refrigerator
• Garnish with whipped cream and mandarin oranges
• Slice and serve

Notes

Tips:

• Chill the crust - I put it in the freezer for about 30-minutes
• Soften the cream cheese - room temperature
• Mix the orange gelatin granules with water - let it sit for 15-minutes; don't stir it
• Freeze the pie - when ready to serve, move it from the freezer to the fridge; let it sit in the fridge for about 15 minutes; if you don't let the crust thaw in the fridge, it sticks to the pie plate
• Use a warm knife to slice the cold pie - for a super clean slice, use a sharp butcher knife; run it under hot water for a few minutes; dry the knife, then stick the tip of the knife in the center of the pie and move the knife back...don't lower the handle to "slice" it-- just use the tip of the knife and drag it towards you 
• After you've made one slice; run the knife under warm water again; dry; slice; repeat
• If your icebox pie gets runny, put it back in the refrigerator or freezer and wait awhile
• Graham cracker pie crust: I find the ones in the store work just fine, but they're too skimpy so, I buy two crusts; take them out of the aluminum pan and crumble them up in a big bowl; melt a stick of butter; drizzle the butter over the crumbs; combine well
• Pour buttered crumbs into your own 9"inch pie shell; using your fingers, pat the crumb mixture-packing it into a glass pie plate
• If you're worried about serving "pretty slices," you might want to use small, individual 4-ounce graham cracker tart shells; this pie makes 2 cups of filling (16 ounces) so you'd need 4-6 individual shells

Nutrition

Serving: 1slice | Calories: 359kcal | Carbohydrates: 30g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 79mg | Sodium: 250mg | Potassium: 262mg | Sugar: 30g | Vitamin A: 894IU | Vitamin C: 1mg | Calcium: 196mg | Iron: 1mg

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