Orange creamsicle jello pie is a creamy, citrusy no-bake dessert that sets up in individual graham cracker crusts with just three ingredients. There’s no oven involved and no fussing with a mixer, just orange Jell-O, Cool Whip, and premade mini crusts. It tastes just like the orange creamsicle bars a lot of us grew up eating, only in pie form, and because it’s already portioned into individual crusts, it’s one less thing to slice and serve when people show up.
My husband grew up in the early 1970s eating orange creamsicle ice cream bars every summer, and it was always his favorite. For our 42nd wedding anniversary, I wanted to make him something that would bring back that same feeling, so I started playing around with this pie. It’s turned into one of my go-to desserts now because there’s really nothing to it, just a little whisking and a few hours in the fridge, and it tastes exactly like that childhood treat he still talks about.
So easy and inexpensive to make. This pie brought joy to all who enjoyed a slice. Awe. Thank you.
—Catherine Castiglia
Main Ingredients Needed For Orange Creamsicle Jello Pie
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card.
- Orange Jell-OThis is what gives the pie its citrus flavor and that pretty orange color. Regular works great, and if you want a lighter version, sugar-free orange Jell-O works just as well. I’ve made it both ways.
- Cool WhipYou’ll want it completely thawed before you start, so pull it out of the freezer and let it sit in the fridge a while first. Store brand works fine here and saves you a little money at the register. If you want to lighten things up, light Cool Whip works too. I’ve tested it, and it doesn’t change the texture.
- Premade mini graham cracker crustsGrab a 6-count package; I usually reach for Keebler, but any store brand does the job. Using the mini crusts instead of one big crust is what makes this such an easy grab-and-go dessert for a crowd; everyone gets their own little pie.
This recipe doubles easily if you’re feeding a bigger crowd. Just grab a 12-count package of mini crusts and double the Jell-O and Cool Whip. If you’d rather make your own crust instead of buying it premade, I walk through it step by step in my cherry delight recipe.
How To Make Orange Creamsicle Jello Pie
This orange creamsicle jello pie comes together in minutes and does all its real work chilling in the fridge.
Tip: I always give it that mid-chill stir. I skipped it once early on and ended up with a grainy patch instead of a smooth filling. Takes five seconds and saves the texture.
Ways to Make This Creamsicle Pie Your Own
- If you’d rather not deal with individual crusts, this filling works just as well scooped into one large premade graham cracker crust instead; just note the chill time may run a little longer since it’s a deeper pour.
- And if you’re watching sugar, the sugar-free Jell-O and light Cool Whip combination tastes just as good as the original, I make it that way just as often as the regular version.
- If you love easy no-bake jello pies, my strawberry jello pie is another one worth trying.
Questions When Making Orange Creamsicle Jello Pie
Orange creamsicle jello pie tastes just like an orange creamsicle ice cream bar, sweet and citrusy with a creamy, smooth texture from the Cool Whip. The graham cracker crust adds a little crunch that rounds it out.
A little separation is totally normal here and won’t affect the taste at all. Just don’t skip the chilling steps, give it the full 40 minutes with a stir at 20 minutes before scooping it into the crusts, then the full 4 hours after. Rushing either one is the most common reason a pie looks separated instead of set. It reminds me a bit of the 123 Jello I made as a kid, just with two layers instead of three. So if yours separates a little, don’t worry, it still tastes just as good.
Orange Creamsicle Jello Pie
Ingredients
- 3 ounce box of orange Jell-O, regular (or 0.3 ounce package sugar-free)
- 8 ounces Cool Whip, thawed (regular or light, store brand fine)
- 6 mini graham cracker crust, premade (Keebler or store brand)
Instructions
- In a medium bowl, add the Jell-O and 1 cup boiling water. Whisk until fully dissolved, no grainy bits remaining.3 ounce box of orange Jell-O
- Whisk in 1 cup very cold water. Add the fully thawed Cool Whip and whisk until smooth and creamy, about 2 minutes.8 ounces Cool Whip
- Place the bowl in the refrigerator and set a timer for 40 minutes. Stir at the 20 minute mark to keep the texture smooth, don't skip this step.
- Scoop the chilled filling into the 6 mini graham cracker crusts.6 mini graham cracker crust
- Refrigerate for 4 hours, or until fully set.
- Top each with a dollop of whipped topping and a fresh orange wedge before serving.
Gina’s Notes and Tips
- Storage: Cover tightly with plastic wrap and refrigerate for up to 4 days.
- Freezing: This pie isn’t recommended for freezing.
- Substitutions: Sugar-free Jell-O and light Cool Whip, tested and confirmed.
- Variations: One large premade graham cracker crust instead of the 6 mini crusts, tested and confirmed.
Tried this recipe?
Please consider Leaving a Review!Hospitality with Orange Creamsicle Jello Pie
I love that this orange creamsicle jello pie comes in its own individual little crusts, because it means everyone gets their own pretty dessert without me standing at a counter cutting slices while people wait. This one’s perfect for a Picnic-Style Dinner. Load up a cooler with sandwiches and chips, set these mini pies out on a tray, and let people grab one on their way to find a spot in the grass. There’s not much left to do once these are made; they just sit in the fridge until it’s time to go, which means I actually get to sit in the grass with everyone instead of running the show. When I’m putting together a bigger spread for a picnic, I’ll often set this pie out alongside my pineapple sunshine cake, another light, no-fuss dessert that travels well, or my banana split cake if I want two desserts on the table instead of one. Galatians 5:13 says to serve one another in love, and honestly, sometimes that looks exactly like this, making it easy for people to just show up and be together instead of making a production out of it. A little dessert like this can carry a lot more warmth than it looks like it should.
Been making this pie (with lots of flavor variations) for years. Start when the weather gets hot and seem to always have one in the refrigerator. Thanks for the reminder!!
Elaine, what are your favorite jello flavors to use when you make yours?
I made this pie to your exact instructions, and I must say I am very disappointed in the outcome. First of all, though I whipped it together the Jello somewhat separated from the cool whip with a thin layer of Jello on the bottom and the rest on the top. I did not like this with the graham cracker crust. I saw another recipe similar to this that had crushed shortbread cookies, and I think if I try this again, I will use those instead.
Norma, I have figured out that the brand of cool whip does make a difference. In this post I used walmart brand cool whip and as you can by the image in the post it seperated. But look at this post, No-Bake Chocolate Covered Strawberry Jello Pie I used name barnd Cool Whip in this recipe and it did not sperate. See pictures in each post. I didn’t mind the separation because it brought back memories of my childhood. There was a product called 1,2,3 jello that seperated and made layers that I loved to make.
Can you use pineapple juice instead of water
I’m not sure, however I think it would work. Not sure how the pineapple juice would do if you heat it up to dissolve the jello though. If you try it would you let me know. I’ll add that in the notes if it works well. Thanks
Hi! What size is the weight of the jello box?
Thank you!
Kathy
@[email protected]
Kathy, thanks for asking. I needed to have that in the recipe card. I just went in and fixed it. You will need a 3 ounce box of regular or a 0.3 ounce box of sugar free Jello – Hope you enjoy!
I haven’t tried this yet but giving 5 stars for the ease. Question can any flavor Jello be used?
Barb, You can easily switch up the flavors by using any Jello flavor you love. Some fun ones to try are strawberry, raspberry, lemon, lime, or even pineapple for a summer twist. Each flavor gives the pie a totally different vibe—sweet, tart, or fruity. Please let me know if you try some other flavors and how you like them.
So easy and inexpensive to make. This pie brought joy to all who enjoyed a slice. Awe. Thank you.
Thanks for sharing Catheine, I’m so happy ya’ll enjoyed it.
when you make the pie what makes the jello and cool whip seperate
Helen, Here are some tips to help it not seperate. IF it does then it’s still yummy. Like the old fashioned 123 Jello that was popular in the 60s.
When Jello pies separate into layers — a clear gelatin layer on the bottom and a creamy Cool Whip layer on top — it usually comes down to temperature or timing during mixing and chilling.
1. The Jello was too warm when you added the Cool Whip.
If the gelatin mixture is still hot or even quite warm, it starts to set too fast around the Cool Whip instead of blending smoothly. The heavier Jello sinks and the lighter whipped topping floats, creating two layers.
Fix: Let the Jello mixture cool until it’s close to room temperature before folding in the Cool Whip. It should still be liquid, but not warm to the touch.
2. The Cool Whip wasn’t fully thawed.
If it’s partly frozen, it won’t blend evenly. Those cold clumps can cause the mixture to curdle or separate as it chills.
Fix: Thaw Cool Whip completely in the fridge until soft and smooth. Don’t rush it in the microwave — that changes the texture.
3. The mixture wasn’t stirred during the first chill.
This recipe calls for a stir after about 20 minutes in the fridge. That’s an important step — it keeps the texture creamy and helps prevent separation.
Fix: Give it that quick stir midway through chilling to keep everything uniform before it sets.