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!

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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.

Orange Creamsicle Dessert

 

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Prep time

15 mins

Cook time

120 mins

Total time

2 hours 15 mins

 

Author: Judith Hannemann

Serves: 8

Ingredients

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

Instructions

1. *Reduced fat/sugar-free/reduced calorie products may also be used.
2. 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.
3. Drain 1 can of mandarin oranges; add the sections to the gelatin. Add the pineapple–the entire can including the juice. Stir.
4. Pour into an 11 x 7-inch pan (preferably a glass one). Place in refrigerator until gelatin is set.
5. When gelatin is set, prepare topping:
6. 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.
7. Drain the remaining can of mandarin oranges and place across the top of the dessert before serving.

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