Creamsicle Pie
Submitted by jesterd
No-bake creamsicle pie with orange Jell-O and whipped topping in a shortbread crust. Light, fluffy, and bursting with that classic orange-vanilla flavor everyone loves.
YIELD
1 piePREP
30 minCOOK
20 minREADY
When summer hits and you refuse to turn on the oven, this no-bake creamsicle pie is your answer.
Orange Jell-O gets dissolved, chilled with ice until thick, then folded with whipped topping into a cloud-like filling that goes straight into a store-bought shortbread crust.
A few hours in the fridge and you’ve got a light, mousse-like pie that captures that beloved orange-and-cream flavor without breaking a sweat.
Top it with extra whipped topping right before serving for the full effect.
Kitchen Tips
- Add the ice gradually and stir until the gelatin reaches the consistency of unbeaten egg whites before folding in the whipped topping.
- Remove any unmelted ice before adding the whipped topping, or you’ll end up with watery pockets in the filling.
- Chill the filling in the fridge for 10 to 15 minutes after folding so it mounds nicely when you spoon it into the crust.
- You’ll likely have leftover filling; pour it into small cups for bonus individual desserts.
Ingredients
Directions
Stir boiling water into jello in large bowl 2 minutes or until dissolved.
Mix cold water and ice to make 1¼ cups.
Gradually add to gelatin, stirring until slightly thickened (consistency of unbeaten egg whites).
Remove any remaining ice.
Stir in tub cool whip with wire whisk until smooth.
Refrigerate 10 to 15 minutes or until mixture is very thick and will mound.
Spoon into crust.
(There is likely to be some left over)
Refrigerate 3 hours or until firm.
Decorate top of pie with cool whip just before serving.
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