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Orange Creamsicle Pie tastes just like the frozen treat we grew up loving, but in delicious pie form!
We live in southern California, so the ice cream man drives around the neighborhood pretty much all year. But for some reason, I never let my kids buy anything until summer vacation rolls around.
Running outside with a dollar bill clutched in their hands and yelling for the ice cream man to stop is a rite of passage for kids. And (in my opinion) the tastiest thing that the ice cream man sells is the Orange Creamsicle.
But, I feel a little silly chasing down the ice cream man, so I made this Orange Creamsicle Pie instead. It’s much more dignified. 😉
Ingredients needed for Mandarin Orange Pie
- graham cracker crust-get one at the store or make your own homemade Graham Cracker Crust
- orange Jell-o
- water (both boiling and cold)
- orange extract or orange oil-this is optional, but it really helps kick up the orange flavor
- whipped topping-buy your favorite brand, or even better-make your own Homemade Cool Whip
- canned mandarin oranges
This is one of those “church cookbook” recipes that’s been around for ages. It’s so easy to make and you can serve it refrigerated or frozen. It’s perfect for summer parties or potlucks.
We spent Father’s Day weekend with my husband’s family and since I knew it would be busy, I made a couple pies a few days in advance and froze them. The Orange Creamsicle Pie is a perfect summer treat!
To properly store your No Bake Orange Creamsicle Pie, follow these guidelines:
- Refrigeration: Creamsicle pies generally need to be stored in the refrigerator. After preparing the pie, cover it loosely with plastic wrap or aluminum foil.
- Shelf life: Creamsicle pies are best consumed within 3 to 4 days of preparation. After this time, the texture may start to deteriorate, and the pie may lose its freshness.
- Freezing: If you want to extend the shelf life of your creamsicle pie, you can freeze it. It’s recommended to freeze the pie before adding any whipped cream or toppings. Wrap the pie tightly in plastic wrap and place it in a freezer-safe container or bag. Frozen Creamsicle pies can be stored for up to 2-3 months.
- Thawing: When you’re ready to enjoy the frozen Creamsicle pie, transfer it to the refrigerator and let it thaw slowly overnight. This gradual thawing helps maintain the texture and flavor. Once thawed, you can add any desired toppings or whipped cream before serving.
I altered this recipe just a tiny bit to create a delicious Strawberry Creamsicle Pie! Try them both and let me know which one is your favorite!
Orange Creamsicle Pie
- 1 box (3.4 oz) orange Jell-o, 2/3 cups boiling waterIn a bowl, mix the gelatin powder and boiling water, until the powder is dissolved.
- 1 cup ice and waterFill up a 1 cup measuring cup with about 1/2 cup of ice and then fill the cup up to the 1 cup mark with water. Add to the hot water/jello mix and stir until the ice has melted.
- 2 tsp orange extract OR 2 drops orange oilMix in the orange extract or oil
- 8 oz Cool WhipFold in 2/3 of the Cool Whip into the Jello mixture and mix gently until smooth.
- 1 graham cracker pie crustPour into the pie crust and refrigerate for at least 4 hours or freeze if you want to serve a frozen pie.
- 1 can (8.25 oz) mandarin oranges, 8 oz Cool WhipWhen ready to serve, cover with the remaining Cool Whip and garnish with mandarin oranges.
- Serve either refrigerated or frozen.
This post originally appeared on Princess Pinky Girl