Frosty no-bake orange sherbet dessert bars are a nostalgic summer sweet treat that’s quick and easy to make with a handful of ingredients!
Why this recipe works
This orange sherbet dessert, also known as orange dream or frosty orange dream squares (which we originally called them), is the oldest recipe on my blog from back in 2008! Creamy, frosty layers of sweet-tart sherbet, whipped cream, and pudding atop a Nilla wafer crust make one heck of a refreshing summer treat to keep in the freezer.
This particular orange sherbet bars recipe originally came from the back of a Jell-O box, so it’s somewhat of a vintage recipe at this point. You can think of it as a fruity version of an ice cream cake, similar in flavor to a creamsicle. It’s quick, easy, and only requires 6 simple ingredients. The hardest part is waiting for it to set up in the freezer!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CRUST – The crust is made with Nilla wafers, though you can easily substitute with graham crackers if preferred.
PUDDING – Be sure to use instant pudding, vanilla in particular. The vanilla pudding meshes really well with the sherbet which gives it that dreamy orange creamsicle flavor.
COOL WHIP – Cool Whip is ideal for frozen desserts, as it’s stable and won’t fall flat quickly in a layered dessert. If you would like to make your own, I would suggest making homemade stabilized whipped cream instead of regular whipped cream.
ICE CREAM – Orange sherbet is a must here, it’s what this recipe is built entirely around! However, you can easily substitute with rainbow sherbet, raspberry, or pineapple for a different flavor profile.
How to Make Orange Sherbet Dessert
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Line a 13×9-inch pan with parchment paper reaching up each side of the pan to prevent any sticking. Mix wafer crumbs and butter; press onto the bottom of the prepared pan.
- Beat pudding mixes and milk in a medium bowl with a whisk for 2 minutes. Stir in half of the Cool Whip and spoon over the crust. Refrigerate for 10 min.
- Add the remaining Cool Whip to the softened (not melted) sherbet and whisk until blended. Spoon over the pudding layer on the crust.
- Freeze for 3 hours or until firm. Remove from pan to cut and serve. Optionally garnish with whipped cream and an orange wedge.
Frequently Asked Questions & Expert Tips
If stored in with an airtight lid or tightly wrapped with plastic wrap followed by a layer or two of aluminum foil, orange sherbet dessert will keep well in the freezer for up to 1 month.
Sherbet contains a small amount of dairy, making it creamier than sorbet. Sorbet is completely dairy-free and has an icier texture. I have not tested this recipe with sorbet, but I would imagine it would not be nearly as creamy and dreamy as it is with sherbet!
Sure! Though regular ice cream contains a higher amount of dairy and isn’t as bright and tangy as sherbet, which means you likely won’t get the same creamsicle flavor if you decide to swap the two. Since orange ice cream does contain more dairy, the texture may also be slightly different. It’s up to you to experiment!
This is likely due to over-softening your sherbet. It only needs to soften, not melt, so that it’s easier to incorporate with the Cool Whip. If you run into this problem, pop the mixture into the freezer for a bit until it thickens enough to spread.
A Note on Transporting Orange Sherbet Dessert
This is certainly a party dessert, but it does need to stay frozen. For transporting, I would recommend keeping the dessert bars in a pan tucked inside a cooler filled with ice to keep them as chilled as possible. Only remove the bars from the freezer or cooler when serving, don’t let them rest at room temperature for long.
Serving Suggestions
Orange sherbet dessert is perfectly amazing all on its own, but a dollop of whipped cream on top of each square is never a bad idea. Optionally garnish with orange wedges, orange zest, mandarin oranges, or a Nilla wafer. Serve frozen and enjoy!
More Frozen Dessert Recipes
- Creamsicle Popsicles
- Raspberry Ice Cream Delight
- Ice Cream Sandwich Cake
- Pistachio Ice Cream Cake
- Homemade Slushie Floats
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Orange Sherbet Dessert
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 40 vanilla wafers finely crushed (about 1-1/2 cups)
- ¼ cup unsalted butter melted
- 6.8 ounces JELL-O Vanilla Flavor Instant Pudding 2 packages. (3.4 oz. each)
- 2 cups cold milk
- 8 ounces Cool Whip
- 2 cups orange sherbet softened, but not melted
Things You’ll Need
Before You Begin
- The crust is made with Nilla wafers, though you can easily substitute with graham crackers if preferred.
- Be sure to use instant vanilla pudding, not the cook and serve kind.
Instructions
- Line a 13×9-inch pan with parchment paper reaching up each side of the pan to prevent any sticking. Mix wafer crumbs and butter; press onto the bottom of the prepared pan.40 vanilla wafers, 1/4 cup unsalted butter
- Beat pudding mixes and milk in a medium bowl with a whisk for 2 minutes. Stir in half of the Cool Whip (4 ounces) and spoon over the crust. Refrigerate for 10 min.6.8 ounces JELL-O Vanilla Flavor Instant Pudding, 2 cups cold milk
- Add the remaining 4 ounces of Cool Whip to the softened (not melted) sherbet and whisk until blended. Spoon over the pudding layer on the crust.2 cups orange sherbet
- Freeze for 3 hours or until firm. Remove from pan to cut and serve. Optionally garnish with whipped cream and an orange wedge.
Expert Tips & FAQs
- If stored in with an airtight lid or tightly wrapped with plastic wrap followed by a layer or two of aluminum foil, orange sherbet dessert will keep well in the freezer for up to 1 month.
- For transporting, I would recommend keeping the dessert bars in a pan tucked inside a cooler filled with ice to keep them as chilled as possible. Only remove the bars from the freezer or cooler when serving, don’t let them rest at room temperature for long.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Gayatri Mantra says
I have made this so yummy.