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I hardly ever make desserts. My track record with doing anything even remotely picture-worthy for dessert is really bad. Fortunately, though, this isn’t some high-falutin’ fancy food blog. So I can get by posting a pic of my easy orange creamsicle pie and still sleep just fine at night. Nope, it’s not really pretty. But boy, did it ever hit the spot. I loved this pie. I could eat this pie every day. It’s creamy smooth. And orange-y. And way, way easy. Which I need. I felt a lot better about my dessert-making skills after easily mastering this pie!
Sugar. Or Sugar-Free. Great Either Way.
I have to watch my carb intake, so I went the mostly sugar-free route when I made this easy orange creamsicle pie. For me that meant using sugar-free Jell-o and Cool Whip. Of course, there are still carbs in the crust and the mandarin orange slices. But not a whole bunch.
You can go with using fully loaded Jell-O and Cool Whip instead. Whichever you prefer. The flavors are great either way.
Variations
My first thought when I bit into this was ‘yummy’. My second was ‘strawberry‘. Yes, next time I’m making a strawberry version of this pie. Actually I did make it. Or blueberry. There are lots of great Jell-O flavors that would make for great creamsicle pies!
One Day Rule
I’ve found that this pie is best the day you make it or the day after. But after that the Jell-O mixture can start to think about separating a bit. I’m not saying it’s not still good. But it can get a little watery on the bottom, at the crust. I recommend devouring it sooner rather than later. That shouldn’t be an issue, it’s fantastic. But if you’re making it to take it somewhere, try and make it later rather than sooner.
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Also try my (easy) baked hot apple hand pies!
Easy Orange Creamsicle Pie
Equipment
Ingredients
- 3 ounces orange Jell-o gelatin you can also use a small box of sugar-free
- ⅔ cup water boiling
- 1 cup water ice cold
- 8 ounces Cool Whip thawed. You can use sugar-free or diet.
- 10 inch graham cracker pie crust baked per package instructions (optional)
- mandarin oranges slices, for garnish (optional)
Instructions
- Pour the gelatin in a large bowl.
- Pour in the hot water. Whisk for 2 minutes or until the gelatin is completely dissolved.
- Pour in the cold water. Whisk until frothy.
- Using a spatula, slowly stir in the Cool Whip. Keep stirring until blended. The mixture will turn a consistent light orange in color.
- Place the bowl in the fridge for 30 minutes. The mixture should thicken slightly.
- Spoon the mixture into the crust. Smooth out the top with a spatula so it is nice and even.
- Refrigerate for 4-12 (recommended) hours before serving.
- Garnish pie with mandarin orange slices (if using), slice, and serve.
Nutrition
Nutritional values are approximate.
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