Orange Creamsicle Lush

5 from 5 votes

Everyone’s favorite childhood ice cream treat becomes a delicious layered dessert in this Orange Creamsicle Lush. This no bake recipe is creamy and refreshing and makes the perfect spring or summer potluck dessert.

Prep Time30

Chill time4

Total Time4 30

Course: Dessert

Cuisine: American

Servings:

Calories: 247kcal

Author: Jennifer Fishkind

Ingredients

Crust

30 vanilla sandwich cookies finely crushed
6 tbsp salted sweet cream butter melted
2 tbsp fresh orange zest 1 medium size orange

Cheesecake Filling

2 8 ounce packages cream cheese softened
1¼ cup powdered sugar
1 tsp pure vanilla extract
1 tbsp fresh orange zest (½ medium size orange)

Orange Jello Layer

1 6 ounce box orange flavored gelatin
1 3.4 ounce box instant vanilla pudding
1¼ cup cold milk
⅓ cup mandarin orange juice drained from the 14 ounce can mandarin oranges
1 tbsp fresh orange zest ½ medium size orange
2 tsp orange extract
5 drops orange food coloring optional

Topping

12 ounces whipped topping thawed
1 14 ounce can mandarin oranges drained, reserve ⅓ cup for the orange jello layer

Instructions

Crust

Using a medium size mixing bowl, combine the finely crushed cookie crumbs, melted butter and orange zest.
Generously spray a 9x13 baking dish with nonstick spray.
Evenly spread and press the cookie crumb mixture in the bottom of the baking dish. Chill in the refrigerator while making the cheesecake layer.

Cheesecake layer

Using a medium size mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese and vanilla extract for 1 minute, or until smooth.
Add the powdered sugar and continue mixing until well incorporated.
Fold in the orange zest.
Remove the crust from the refrigerator and evenly spread the cheesecake mixture. Return the baking dish to the refrigerator while preparing the orange jello layer.

Orange Jello Layer

Using a heat safe 1 cup measuring cup, heat the reserved mandarin orange juice in the microwave for 30 seconds.
Using a small size heat safe mixing bowl, add the orange flavored gelatin. Pour the hot mandarin orange juice over the gelatin and stir until the gelatin is dissolved. .
Using a medium mixing bowl, whisk together the instant vanilla pudding and the cold milk, until the pudding is thickened.
Whisk in the gelatin. Whisk until completely combined. If you wish to add the orange food coloring, whisk it in.
Fold in the orange zest.
Remove the baking pan from the refrigerator and evenly spread the gelatin pudding mixture on top of the cheesecake layer. Cover and return the baking dish to the refrigerator and chill for at least 4 hours to overnight.
Just before serving, evenly spread the whipped topping. Evenly divide and space the mandarin orange slices. Slice into 2 inch x 2 inch squares.

Notes

Storage :

Store any leftovers tightly covered in the refrigerator for up to 4 days. Make sure that if you’ll be serving this at a potluck, or any place it might sit out, that you refrigerate it between servings. The layers will begin to melt and the dish will lose its shape if left out for too long.

Important notes :

You can omit the orange food coloring if you are wanting a muted orange color.
You can omit the orange extract flavoring, but it will not be as strongly orange flavored as with the flavoring. It lacks a punch of flavor without it, in my opinion.
This can be adjusted to any fruit flavor, it is very adaptable. Omit the orange zest and orange extract if you’re doing this.

Nutrition