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Close-up of a vibrant Orange Creamsicle Jello Pie showing the thick golden vanilla cookie crust and dense, uniform filling texture.

Orange Creamsicle Jello Pie with Golden Vanilla Cookie Crust

This Orange Creamsicle Jello Pie features a thick, pressed vanilla cookie crust and a vibrant, opaque orange cream filling. Topped with stiff whipped cream swirls and fresh orange slices, it's the ultimate nostalgic no-bake summer dessert.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Golden Cookie Crust
  • 2 cups Vanilla Wafer Cookies approx 200g, finely crushed
  • 1/2 cup Unsalted Butter 115g, melted
Creamsicle Filling
  • 6 oz Orange Gelatin 170g, two 3oz boxes
  • 1 cup Boiling Water 240ml
  • 8 oz Cream Cheese 226g, softened to room temperature
  • 1 cup Heavy Whipping Cream 240ml, chilled
  • 1 tbsp Orange Zest Freshly grated
Garnish
  • 1 cup Heavy Whipping Cream 240ml, chilled
  • 2 tbsp Powdered Sugar 30g
  • 1 tsp Vanilla Extract 5ml
  • 1 large Navel Orange Sliced into thin half-moons
  • 1 tbsp Vanilla Cookie Crumbs Reserved from crust prep

Equipment

  • 1 9-inch white fluted ceramic pie dish Essential for the classic visual presentation.
  • 1 Food Processor To create fine cookie crumbs.
  • 1 Stand mixer or hand mixer For whipping the cream to stiff peaks.
  • 1 Piping Bag with Star Tip To create high-peaked swirls.

Method
 

Prepare the Crust
  1. Pulse vanilla wafers in a food processor until fine crumbs form. Reserve 1 tablespoon for garnish.
  2. Mix crumbs with melted butter. Press firmly into the white fluted ceramic pie dish. Freeze for 15 minutes.
Make the Filling
  1. Whisk orange gelatin with boiling water for 2 minutes until fully dissolved. Cool to room temperature.
  2. Beat softened cream cheese and orange zest until smooth. Slowly whisk in the cooled gelatin mixture.
  3. In a separate bowl, whip 1 cup heavy cream to soft peaks. Gently fold into the orange mixture until opaque and uniform.
  4. Pour filling into the crust. Refrigerate for at least 4 hours until firm and dense.
Decorate
  1. Whip remaining heavy cream, powdered sugar, and vanilla to stiff peaks.
  2. Pipe high-peaked swirls around the pie perimeter using a star tip.
  3. Place an orange half-moon on each dollop and dust with reserved cookie crumbs.

Notes

Ensure the gelatin is completely dissolved to avoid a grainy texture.
Keep the cream cheese at room temperature for a perfectly smooth, opaque filling.