Orange Creamsicle Icebox Pie

5 from 9 votes

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

Prep Time10

Cook Time0

Chill time4

Total Time4 10

Course: Dessert

Cuisine: American, Southern

Servings: slices

Calories: 359kcal

Bring cream cheese to room temperature
8 ounces cream cheese
In a small bowl, combine Tang orange powder and water; stir until dissolved
4 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 smooth
8 ounces cream cheese , 14 ounces sweetened condensed milk
Fold in the Cool Whip with a rubber spatula until well-combined
1 cup Cool Whip
Pour mixture into graham cracker pie shell
9" inch graham cracker pie crust
Refrigerate for at least 4 hours
Garnish with whipped cream and mandarin oranges
Slice and serve

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