Orange Creamsicle Dessert

Orange Creamsicle Dessert

This no-bake dessert is easy to make and tastes exactly like an orange creamsicle pop!

I first came upon this dessert last winter in a blog link party I co-hosted. I’ve wanted to make it ever since but kept forgetting to buy the gelatin dessert.

The recipe on the link party was contributed by Wanda of Memories By The Mile. I was surprised when she said this is actually classified as a salad!

Tastes just like a creamsicle pop

Salad or dessert, it’s spectacular. To me, it tasted like an orange creamsicle pop which I’ve always loved since I was a kid, so I gave this a new name because I think it’s a bit more descriptive of the flavor–at least to me.

I’m certain that sugar-free products and reduced-fat products can be substituted here. I don’t recommend fat-free products since sometimes what’s put in to replace the fat doesn’t play nice with other ingredients. However, you’re fairly safe with the reduced varieties.

Attractive presentation too

I used a Pyrex pan for this. You can use stoneware/ceramic as well, but I wouldn’t use metal because of the acidity here and it may produce a dessert with a metallic flavor.

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Orange Creamsicle Dessert

This no-bake dessert is easy to make and tastes exactly like an orange creamsicle pop!

Prep Time15 mins

Cook Time2 hrs

Total Time2 hrs 15 mins

Course: desserts, salads

Cuisine: American

Keyword: orange creamsicles

Servings: 8

Calories: 314kcal

Author: Judith Hannemann

Ingredients

• 1 box 4-serving size orange gelatin dessert mix (i.e. Jello)*
• 1 cup boiling water
• 1 8 oz can crushed pineapple
• 3 oz frozen concentrated orange juice
• 2 11 oz cans mandarin orange sections
• 1 8 oz tub whipped topping*
• 1 box instant lemon pudding 4-serving size instant lemon pudding*
• 1 cup milk*

Instructions

• *Reduced fat/sugar-free/reduced calorie products may also be used.
• Add package of gelatin to a medium bowl. Pour in boiling water and stir until gelatin is dissolved. Stir in the frozen orange juice concentrate; stir till that’s dissolved.
• Drain 1 can of mandarin oranges; add the sections to the gelatin. Add the pineapple–the entire can including the juice. Stir.
• Pour into an 11 x 7-inch pan (preferably a glass one). Place in refrigerator until gelatin is set.
• When gelatin is set, prepare topping:
• In a medium bowl, add the lemon pudding mix and the milk. Whisk until pudding is thick. Fold in the whipped topping. Spread topping on the set gelatin. Refrigerate for about 2 hours.
• Drain the remaining can of mandarin oranges and place across the top of the dessert before serving.

Nutrition

Serving: 1person | Calories: 314kcal | Carbohydrates: 68g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 535mg | Potassium: 142mg | Fiber: 1g | Sugar: 43g | Vitamin A: 90IU | Vitamin C: 15mg | Calcium: 174mg | Iron: 1mg

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