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.

Print Recipe Add to Recipe Box Go to Collections Pin Recipe

Orange Creamsicle Dessert

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

Prep Time15 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 15 minutes 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

Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

Follow The Midnight Baker’s board The Midnight Baker on Pinterest.