Ingredients
Method
- Lightly coat a deep 9-inch pie dish with nonstick cooking spray before beginning the recipe.
- Place the shortbread cookies into a food processor and pulse until they become fine crumbs. Mix the crumbs with the melted butter, then firmly press the mixture across the bottom and up the sides of the prepared pie dish. Freeze while preparing the filling.
- Add the chopped orange, orange zest, vanilla extract, and orange juice to the cleaned food processor. Blend until completely smooth.
- Beat 8 ounces of softened cream cheese together with the dry orange gelatin mix until creamy and free of lumps.
- Fold the sweetened condensed milk into the cream cheese mixture, then gently fold in 8 ounces of whipped topping until evenly combined and fluffy.
- Pour the blended orange mixture into the filling and beat just until everything is fully incorporated.
- Transfer the filling into the chilled crust and spread it into an even layer with a spatula.
- Refrigerate the pie for at least 1½ hours until set. For a firmer frozen-style dessert, freeze for about 1 hour before serving.
- Beat the remaining 4 ounces of cream cheese with the remaining whipped topping until smooth and light.
- Spread or pipe the topping over the chilled pie and decorate with fresh orange slices before serving.
Nutrition
Notes
Every bite is packed with creamy citrus flavor that tastes just like a nostalgic orange creamsicle. Chill it well before serving for the smoothest texture and the most refreshing finish.