Can I use regular whipped cream instead of Cool Whip?

Yes, you can substitute homemade whipped cream for Cool Whip. For best results, whip 2 cups of heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla until stiff peaks form. The texture might be slightly different, and the pie may not hold its shape quite as long at room temperature.

My filling seems too runny. What did I do wrong?

The filling needs adequate time to set in the refrigerator. If it's still too soft after 2 hours of chilling, your cream cheese might have been too warm when mixing, or the orange puree added too much liquid. Try freezing the pie for 30-60 minutes to help it set more firmly.

Can I make this pie without a food processor?

Absolutely! For the crust, place cookies in a zip-top bag and crush them with a rolling pin. For the orange puree, finely chop the orange segments and whisk vigorously with the zest, vanilla, and juice (though it won't be as smooth).

Is there a way to make this recipe without artificial Jello?

Yes! You can substitute the Jello with 2 tablespoons of unflavored gelatin bloomed in 1/4 cup cold water, then dissolved in 1/4 cup hot water. Add extra orange zest, 1/4 cup orange juice concentrate, and a drop of natural orange food coloring if desired.

Jello Creamsicle Pie Recipe

Description

This Jello Creamsicle Pie is a dreamy and refreshing treat that combines the zesty tang of oranges with creamy sweetness. The buttery shortbread crust complements the citrusy, fluffy filling, creating a perfect no-bake dessert that’s ideal for summer gatherings or simply satisfying your dessert cravings. Garnished with fresh orange slices, this pie is both a delicious and visually appealing delight.

Ingredients

Units Scale

For the Crust

3 cups shortbread cookies
1/4 cup butter (melted)

For the Orange Mixture

1 orange, peeled and sliced
2 tablespoons orange zest
1 teaspoon vanilla extract
1/4 cup orange juice

For the Filling

1 box of orange Jello (3 ounces)
12 ounces cream cheese, softened and cubed (divided into two 8 oz and 4 oz portions)
1 can sweetened condensed milk (14 ounces)
12 ounces Cool Whip (divided into two 8 oz and 4 oz portions)

For Garnish

Orange slices for decoration

Cook Mode Prevent your screen from going dark

Instructions

Prep the Pie Dish:
Spray a deep pie dish with non-stick cooking spray for easy removal later.
Make the Crust:
Using a food processor, pulse the shortbread cookies until they reach a fine, sand-like texture. Mix the cookie crumbs with melted butter in a bowl until the mixture resembles wet sand. Press this mixture firmly into the bottom and sides of the sprayed pie dish to create an even crust. Place the crust in the freezer while preparing the filling.
Prepare the Orange Mixture:
Rinse the food processor and add the peeled orange slices, orange zest, vanilla extract, and orange juice. Blend until smooth, then set aside. This mixture infuses the pie with a fresh orange flavor.
Make the Filling Base:
In a stand mixer or large mixing bowl with a hand mixer, combine 8 ounces of cream cheese and the orange Jello powder. Beat on medium-high speed until the mixture is smooth and fluffy.
Fold in Sweeteners:
Gently fold the sweetened condensed milk and 8 ounces of Cool Whip into the cream cheese and Jello mixture. This ensures the filling remains light and airy.
Incorporate the Orange Mixture:
Beat the blended orange juice mixture into the prepared base filling until fully combined. The result should be a vibrant orange, creamy filling.
Assemble the Pie:
Pour the prepared filling into the crust. Spread it evenly using a spatula to create a smooth surface.
Chill the Pie:
Chill the pie in the refrigerator for a minimum of 2 hours for a soft-serve texture, or freeze it for about 1 hour for a more firm, frozen dessert consistency.
Prepare the Topping:
Using a hand mixer, whip together the remaining 4 ounces of cream cheese and 4 ounces of Cool Whip until the mixture is fluffy and smooth.
Garnish and Serve:
Spread the whipped topping evenly over the pie and decorate with fresh orange slices. Slice and serve chilled for the perfect citrus dessert!

Notes

Storage Instructions:
Store the pie in the fridge for up to 1 week or in the freezer for up to 3 months, wrapped tightly in a double layer of plastic wrap.
Allow frozen pie to thaw lightly in the fridge before slicing for the best texture.
Serving Tip:
Enjoy this pie cold for a creamy, soft-serve texture, or serve it frozen for a refreshing frozen dessert experience.

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 32g
Sodium: 180mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 5g
Cholesterol: 35mg