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Home Β» Desserts

Orange Creamsicle Icebox Pie

Published: Jul 10, 2020 Β· Last Modified: Aug 21, 2022 by Anecia

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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!

A slice of orange creamsicle icebox pie with an edge of whipped cream garnished with a mandarin orange

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:

Ingredients labeled on kitchen counter

How to make it:

Four process shots of how to make creamsicle icebox pie

  • 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
Orange Creamsicle Pie garnished with whipped cream edging and mandarin oranges
Orange Creamsicle Icebox Pie is perfect for summer!

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 Pie garnished with whipped cream edging and mandarin oranges

Orange Creamsicle Icebox Pie

Dreamy, creamy orange and vanilla Creamsicle Icebox Pie will remind you of your youth!
5 from 7 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
Total Yield: 8 slices
Author: Anecia Hero
Prevent your screen from going dark

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

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 Estimate

Serving: 1sliceCalories: 359kcalCarbohydrates: 30gProtein: 7gFat: 24gSaturated Fat: 14gCholesterol: 79mgSodium: 250mgPotassium: 262mgSugar: 30gVitamin A: 894IUVitamin C: 1mgCalcium: 196mgIron: 1mg
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Reader Interactions

Comments

  1. Debi says

    July 23, 2020 at 2:24 pm

    5 stars
    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! πŸ™‚

    Reply
    • Anecia says

      July 23, 2020 at 4:19 pm

      Oh I'm so glad you liked it!!! Thank you!

      Reply
  2. Debi says

    July 14, 2020 at 2:08 pm

    5 stars
    I want a piece of this pie right now! What a great summer treat! πŸ™‚

    Reply

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Anecia Hero, Food Blogger

About SmartyPantsKitchen

I'm Anecia, a native Texan, author, cook and photographer for SmartyPantsKitchen where I'm sharing Traditional and Contemporary Southern recipes for cooks of all levels. There's nothing fancy or gourmet about my recipes-just easy, simple, delicious and memorable! Take a tour and check out delicious recipes! 

Learn more about me β†’

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