Orange Creamsicle Icebox Pie
This Orange Creamsicle icebox pie is inspired by the famous ice cream treat we loved when we were kids and is perfect on a hot summer day! Just combine a few simple ingredients and refrigerate!
I remember every Sunday during the summer months, 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!
This no bake dessert is an easy dessert recipe that requires minimal prep time and helps beat the summer heat.
Ingredients for Orange Creamsicle Icebox Pie
Cream cheese, sweet condensed milk, Tang orange powdered drink, Cool Whip, 9″ inch prepared graham cracker pie crust.
How to make it
- Pour Tang granules into 1/4 cup cold water and stir until most of the orange powder is dissolved
- In a large mixing bowl or electric mixer, combine softened cream cheese, sweet condensed milk and the Tang mixture
- Fold in a cup of Cool Whip with a rubber spatula
- Pour pie filling mixture into graham cracker pie shell
- Cover with plastic wrap and refrigerate for 4 hours
If you want to make a pretty Orange Creamsicle icebox pie, make some homemade whipped cream and pipe it around the perimeter of the pie form
Recipe tips
This orange creamsicle pie recipe will turn out just right if you follow these easy recipe tips
- Soften the cream cheese – at room temperature
- You can refrigerate or freeze the pie. If you 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
- The best way to slice the icebox pie is to use a slightly wet knife to slice the cold pie – for a super clean slice, use a sharp butcher knife; run it under water for a few minutes
- If your creamsicle pie gets runny, put it back in the refrigerator
Graham cracker pie crust hack
If you don’t want to make your own graham cracker crust, but you want your pie to be served in your glass pie plate and not in the aluminum pie form, then use this hack:
- Buy two prepared graham cracker pie crusts; take them out of the aluminum pan and pulse them in the food processor, pour them into a big bowl; add a stick of butter (melted) 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
Storage and serving
If you’re lucky enough to have any of this orange creamsicle icebox pie leftover, then cover it with plastic wrap and store it in the refrigerator. You might want to whip up some additional whipped cream if you have leftovers of this creamy dessert!
The hardest part of this recipe is waiting for the dreamy orange creamsicle icebox pie to set up in the fridge!
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
- 9" inch graham cracker pie crust
- 8 ounces cream cheese , room temperature
- 14 ounces sweetened condensed milk
- 1 cup Cool Whip
- 4 tablespoons orange flavored powdered drink like Tang
- ¼ cup water
Instructions
- Bring cream cheese to room temperature8 ounces cream cheese
- In a small bowl, combine Tang orange powder and water; stir until dissolved4 tablespoons orange flavored powdered drink like Tang, ¼ cup water
- Use a food processor or a stand/hand mixer- add softened cream cheese, sweetened condensed milk and the Tang mixture; cream mix till smooth8 ounces cream cheese, 14 ounces sweetened condensed milk
- Fold in the Cool Whip with a rubber spatula until well-combined1 cup Cool Whip
- Pour mixture into graham cracker pie shell9" inch graham cracker pie crust
- Refrigerate for at least 4 hours
- Garnish with whipped cream and mandarin oranges
- Slice and serve
Notes
- Soften the cream cheese – room temperature
- Mix the orange powdered drink (Tang) granules with water
- Use a slightly wet knife to slice the cold pie
- 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
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! 🙂
Oh I’m so glad you liked it!!! Thank you!
I want a piece of this pie right now! What a great summer treat! 🙂