The light and creamy orange icebox cake taste like a creamsicle pop. Along with a sweet but delicate orange-vanilla pudding and cream cheese filling, the graham cracker layers soften into an almost cake-like texture that melts on your tongue.
Total Time: 4 Hours 20 minutes
- 15 oz mandarin oranges
- 3 oz orange gelatin
- 8 oz cream cheese softened
- 1 tsp vanilla extract
- 5.1 oz instant vanilla pudding
- 2 1/2 cups of milk
- 24 oz Cool Whip thawed
- 14.4 oz graham crackers
- fresh orange zest 1 orange, zested for garnish
- In a measuring cup, drain the juices from the can of mandarin oranges. If there isn’t enough juice to produce a full cup, add water. Fill a small pot halfway with juice.
- Combine the jello packet and the mandarin orange juice in a saucepan and stir to combine. Stir frequently over medium heat until the gelatin is completely dissolved in the juice.
- In a medium mixing bowl, beat cream cheese and vanilla extract until light and fluffy.
- Mix in the pudding mix until everything is well combined (mixture will be lumpy). Gradually drizzle in the milk while mixing until a smooth consistency is achieved.
- Slowly whisk in the cooled orange jello juice until fully mixed and creamy.
- 16 oz. Cool Whip, beaten or whisked Allow for a 5-minute whisking period to allow the mixture to thicken slightly.
- Cover the bottom of a glass casserole dish with a single layer of graham crackers.
- Half of the pudding mixture should be spread over the graham crackers.
- Cover the pudding layer with a second layer of graham crackers, breaking some apart as needed to cover as much of the pudding layer as feasible.
- Finish with the rest of the pudding mixture.
- A third layer of graham crackers should be added. Before topping with the 8 oz. tub of Cool Whip, freeze for 20 minutes to firm up the layers.
- To set up, place in the freezer for at least 4 hours.
- Remove 15-20 minutes before serving from the freezer. Mandarin orange slices and orange zest go on top.