Orange Jello Creamsicle Pie (Print-Friendly Version)
Velvety orange cream filling rests on a graham cracker crust, creating a light, chilled citrus dessert.
# What You'll Need:
→ Graham Cracker Crust
01 -
180 grams graham cracker crumbs
02 -
50 grams granulated sugar
03 -
85 grams unsalted butter, melted
→ Orange Cream Filling
04 -
85 grams orange gelatin powder (1 box)
05 -
120 milliliters boiling water
06 -
120 milliliters cold water
07 -
397 grams sweetened condensed milk (1 can)
08 -
5 milliliters vanilla extract (1 teaspoon)
09 -
360 grams whipped topping, thawed
→ Optional Garnish
10 -
Additional whipped topping
11 -
Orange zest
12 -
Thin orange slices or candied orange peel
# How to Make It:
01 -
Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl. Stir until the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 23 cm (9-inch) pie dish. Refrigerate to chill while preparing the filling.
02 -
Pour boiling water over the orange gelatin powder in a medium bowl. Whisk for about 2 minutes until fully dissolved. Add cold water, stir to combine, and let cool at room temperature for 10–15 minutes without allowing it to set.
03 -
In a large bowl, whisk sweetened condensed milk and vanilla extract until smooth. Gradually add the cooled gelatin mixture while whisking continuously. Gently fold in the whipped topping until the mixture is uniform and fluffy.
04 -
Pour the orange cream mixture into the prepared crust and smooth the top with a spatula. Refrigerate for at least 4 hours or overnight until fully set with firm slices.
05 -
Before serving, decorate with extra whipped topping, orange zest, and thin orange slices or candied peel. Slice and serve chilled for optimal flavor and texture.
# Additional Tips:
01 -
Chill the gelatin mixture thoroughly to prevent melting the whipped topping. For quicker preparation, a pre-made graham cracker crust is acceptable. Ensure at least 4 hours of refrigeration for firm texture.