May 16th, 2012

Orange Creamsicle Dessert Bars

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My husband is a huge fan of both Jell-O and Orange Creamsicles, so I knew he’d love this dessert.  And he wasn’t the only one!  It really does taste like an Orange Creamsicle, and with summer just around the corner, it’s perfect for a hot day. The top layer is quite  thick, so make sure the orange gelatin layer is nice and firm before you add the second layer.  I’m already thinking about making it with other flavors of Jell-O…..strawberry and lemon are at the top of my list.

Orange Creamsicle Dessert Bars

Orange Creamsicle Dessert Bars

Preparation 20 mins Total Time 20 mins


  • 1 cup graham cracker crumbs
  • 3 tabespoons butter, melted
  • 1/2 cup orange juice
  • 1 (3 oz.) package Jell-O Orange Flavor Gelatin
  • 1 (8 oz.) package cream cheese, softened, divided
  • 1 tub (8 oz.) thawed Cool Whip, divided
  • 1/2 cup cold milk
  • 1 (3.4 oz.) package Jell-O instant vanilla pudding
  • 2 teaspoons orange zest


  1. Mix graham cracker crumbs and butter and press onto bottom of an 8-inch square pan. Refrigerate until ready to use.
  2. In a small bowl, microwave juice for about 1 minute on high. Add to gelatin mix in small bowl; stir 2 minutes until completely dissolved.
  3. Gradually add to half the cream cheese in a medium bowl, beating with mixer after each addition until blended.
  4. Whisk in 1 cup Cool Whip. Spread over crust. Freeze while preparing next layer.
  5. Beat remaining cream cheese and milk in a separate medium bowl until blended.
  6. Add dry pudding mix; beat 2 minutes.
  7. Stir in remaining Cool Whip and orange zest. Spread over gelatin layer. Refrigerate for at least 3 hours before serving.
1 review

Who Dished It Up First: Adapted from Kraft Recipes



  1. Reminds me of a Good humor ice cream pop, and looks great too! Richard

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  3. Orange Creamsicles are sooo summery … Yum 🙂

  4. Sounds amazing! Can’t wait to make these!

  5. Looks delicious!

  6. Citrus flavor makes this really appropriate, be it Spring or summer…Can’t wait to try =)

  7. I had some problems spreading the top layer as thinly as you did in your picture. It reminded me of frosting a hot cake. Any tips or ideas? I agree, these do taste delightfully dreamy! I just want my bars to look as beautiful as yours! 🙂

    P.S. Thanks for the recipe

    -Carli in MT

    • Freeze each layer before you move on to the next. This will help you spread the first layer across the crust freeze that then add the first layer, freeze the first filling layer once solid pull out of freezer and spread your finally layer. Put in the fridge to slowly thaw. Trust me it works.. also, make sure your house is not to warm when you do this. I used to decorate cakes with fillings and that is your best option and to make it look seamless. Or you can spoon every layer in single serving clear dishes… and make a parfait.

    • Brenda Bursey says:

      I found the top layer to be really thick until I added a little more milk. One-half cup of milk for a pkg of instant pudding (that normally calls for 2 cups of milk) sure doesn’t seems like enough. After I added extra milk, it seemed fine…..we’ll see tomorrow when we eat it!

  8. Carli, my best tip is to make sure the underneath layer is very firm. It can still be a bit tricky thoough, and you should know that not every piece looked this beautiful. I of course picked the best looking one for the picture! 🙂 Another idea might be doing it parfait style–then you wouldn’t have to worry so much about having perfect looking layers.

  9. This sounds delicious! As I live in the UK can you please tell me what Cool Whip is please?

  10. I recently made this and had to beat my hubby off of it to get a 2nd piece.LOL It is really good and light.We both loved it and say thank you for posting.

  11. Granny Jean says:

    Just a funny note to pass on. Growing up in West Texas in the 50’s we called the wonderful ice cream truck treat Dreamsicle. Instead of Creamsicle. Didn’t know it was the same thing until I started seeing lots of new recipes this past year. My husband and I got a good laugh out of the different names.

    I will be making this, and won’t have to wait for the ice cream truck, with my nickel in my hand.

  12. Amy Simpson says:

    I just made this. I put the first layer in the freezer like you said and it was set up perfectly to spread the second layer on.
    I had a really hard time getting the cream cheese and milk to come together then when I put the dry pudding in it turned into a ball. I had to add about 1/4 C more of the milk. I mixed it with my Kitchen Aid and everything worked out.
    It’s killing me to have to wait three hours though! I guess I’ll manage.


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