Orange Jello Creamsicle Pie
A refreshing no-bake dessert that captures the nostalgic flavors of an orange creamsicle in pie form, perfect for summer gatherings.
Ingredients
For the filling
- 1 package (3 oz) orange Jello Use a low-sugar or sugar-free version if preferred.
- 1 cup boiling water
- 1 cup cold water
- 1/2 cup orange juice Fresh or bottled can be used.
- 1 cup whipped cream or Cool Whip Make sure it is thawed.
- 1 pre-made cookie pie crust Chocolate or vanilla crumb crusts work well.
- 1 teaspoon alcohol-free vanilla extract Optional, for extra depth.
Instructions
Preparation
- Pour 1 cup of boiling water into a medium mixing bowl and add the orange Jello. Stir until fully dissolved and the liquid is clear.
- Add 1 cup cold water plus 1/2 cup orange juice. Stir until evenly combined and slightly tempered.
- Let the mixture sit at room temperature for 10–15 minutes to cool but not set—warm to the touch is fine.
- Gently fold in 1 cup whipped cream and 1 teaspoon alcohol-free vanilla extract, if using. Use a rubber spatula and fold until streaks disappear; don’t overmix or you’ll deflate the whipped cream.
- Pour the airy mixture into the pre-made cookie pie crust, smoothing the surface with the spatula.
- Refrigerate the pie for at least 4 hours, preferably 6–8 hours, until fully set.
- Serve chilled and optionally add dollops of extra whipped cream or orange zest on top for garnish just before serving.
Notes
Store in the refrigerator covered with plastic wrap or an airtight pie carrier for 3–4 days. Can freeze for up to 4 weeks, but the texture changes; thaw overnight in the refrigerator and remake whipped cream to freshen the topping if necessary.