It’s mid-July, which means summer is definitely in full swing and we need some cool and refreshing desserts. But let’s not bake unless we have to; there are plenty of no-bake options to choose from.
Everyone remembers Creamsicles, right? Or is it Dreamsicles? One site I found stated that one (Dreamsicle) is made with Ice milk and the other (Creamsicle) with ice cream, another said the word ”Dreamsicle” was created to emulate but not infringe upon the copyright of the Creamsicle. But basically Creamsicle is the brand name used by the makers of Popsicles (and I consider that a VERY high authority.) Dreamsicle seems to be a term used for various alcoholic drinks (note to self: please try) as well as a dipped cone at Dairy Queen. Everyone is trying to re-produce the Creamsicle flavor, and this pie is no exception.
I tried to make this two different ways: once using ice cream and the other with Cool Whip. Both versions were consumed with enthusiasm, but I was a little surprised when the Cool Whip version won the taste test, hands down. Much closer to my childhood memories.
I found this recipe on spendwithpennies.com and only made a slight change: her recipe calls for orange extract, which I didn’t have, so I skipped it. Didn’t miss it at all 😀
With a store-bought crust, Jell-O and Cool Whip, you can put together a refreshing no-bake dessert that will look like it took much more effort than reality!
- 1 small box orange Jell-O 4 serving size
- 8 oz tub whipped topping such as Cool Whip, light or regular
- 2/3 cup Boiling water
- 1/2 cup ice
- 1 graham cracker crust 6 oz size
- Canned Mandarin Oranges for garnish optional
- In a medium bowl, combine dry Jell-O with 2/3 cup boiling water. Stir until powder is completely dissolved. Place 1/2 cup ice into a 1-cup measuring cup and top to 1 cup with cold water. Add to the Jell-O mixture and stir until ice is almost melted. Discard ice.
- In a large bowl, fold together Jell-O mixture and 2/3 of the tub of Cool Whip (reserve the remaining 1/3 for topping). Pour the mixture into the pie crust and refrigerate 30 minutes.
- Decorate with remaining Cool Whip and freeze 4 hours or overnight.
- Decorate with mandarin oranges before serving.