Orange icebox cake is light and creamy, reminiscent of a creamsicle pop. The graham cracker layers soften into an almost cake-like texture that melts in your mouth along with a sweet but subtle orange-vanilla pudding and cream cheese mixture.
15ozmandarin oranges1 can, do not drain, see instructions below
3ozorange gelatin
8ozcream cheesesoftened
1tspvanilla extract
5.1ozinstant vanilla pudding
2 1/2cupswhole milk
24ozCool Whipthawed, 1 - 16 oz. plus 1 - 8 oz. container
14.4ozgraham crackers3 whole sleeves
fresh orange zest1 orange, zested for garnish
Instructions
Drain the juices from the can of mandarin oranges into a measuring cup. If there is not a full cup of juices, add water to make a full cup. Pour the cup of juice into a small saucepan.
Stir the packet of jello into the saucepan with the mandarin orange juice and stir to combine. Heat over medium, stirring constantly, until the gelatin is fully dissolved in the juice. Remove from heat and allow to cool to room temperature.
Beat cream cheese and vanilla extract in a medium mixing bowl until light and fluffy.
Add pudding mix and beat to combine (mixture will be lumpy). Gradually add the milk while mixing until a smooth mixture forms.
Slowly whisk in the cooled orange jello liquid until creamy and fully combined.
Beat or whisk in 16 oz. of Cool Whip. Whisk about 5 minutes to allow the mixture to thicken slightly.
Place a single layer of graham crackers to cover the bottom of a 9x13 glass casserole dish.
Spread half of the pudding mixture over the graham crackers.
Top pudding layer with another layer of graham crackers, breaking some of the graham crackers into pieces as needed to cover as much of the pudding layer as possible.
Follow with the remaining pudding mixture.
Add a third layer of graham crackers. Freeze for 20 minutes to firm up the layers before topping with the 8 oz. tub of Cool Whip.
Place in the freezer for at least 4 hours to set up.
Remove from the freezer 15-20 minutes before serving. Top with mandarin orange slices and orange zest.
Notes
Store, covered with plastic wrap or with an air-tight lid, in the freezer for up to seven days.
It’s important to beat in the milk very slowly when adding to the cream cheese/pudding so that all of the lumps get smoothed out.
The filling needs some time to firm up and set after mixing. Be sure to freeze for at least 4 hours.
The creamsicle flavor is distinct, but light. You can add orange extract, orange oil, or orange zest to the pudding mixture for a more pronounced orange flavor if desired. In place of instant vanilla pudding, you can also use creamsicle pudding if you are able to find it at your grocery store.