This creamy Orange Creamsicle icebox pie is inspired by the famous ice cream treat we loved when we were kids!
Creamy orange and vanilla is a delicious flavor combination and this pie is no-bake, no-egg, quick and easy!
Just combine a few simple ingredients and refrigerate!
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 an Orange 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:
Icebox pies are super easy to make and come together in no time!
- No baking...just combine the ingredients and pour it into a prepared graham cracker pie shell
- No eggs - just cream cheese, orange jello powder, 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 (orange Jello™ powder) into ΒΌ 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.
If you want to make a pretty Orangesicle pie, make some homemade whipped cream and add it to the pie!
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
- Coconut Cream Pie
- Fresh Strawberry Sheet Cake
- Orange Olive Oil Cake with Orange Creme Fraiche
Orange Creamsicle Icebox Pie
Ingredients
- 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 (Orange flavored Jello powder) 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
- 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
Debi says
I made this today and it was simply amazing! Reminded me of the ice cream truck...just like you said. Thank you for this great recipe! π
Anecia says
Oh I'm so glad you liked it!!! Thank you!
Debi says
I want a piece of this pie right now! What a great summer treat! π