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This orange creamsicle lush recipe is a cool and delicious no-bake dessert perfect for hot Summer days. With layers of creamy vanilla pudding and orange jello, sweetened cream cheese, cool whip, and a sweet vanilla cookie crust, this impressive dessert is always a crowd-pleaser.
As a child, I used to love getting orange creamsicle popsicles from the ice cream truck. While I haven’t seen an ice cream truck in years, I love recreating that orange creamsicle flavor with this incredible orange lush recipe.
A favorite childhood ice cream treat turned into a delicious no-bake dessert, this creamy lush is sure to be a hit with adults and children alike.
The bright and refreshing dessert is perfect for the spring and summer months. Whether you serve it up at a BBQ or bring it as a sophisticated potluck dessert to a Memorial Day party, the creamy orange and vanilla flavor is something that everyone will enjoy.
Why you’ll love this Orange Creamsicle Lush recipe
- Easy, no-bake recipe made with simple ingredients.
- Refreshing and creamy dessert for potlucks and BBQs.
- Layer after luscious layer of orange creamsicle goodness makes for an impressive dessert.
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Golden Oreos – Combine with melted butter to form the perfect cookie crust for this layered dessert lush.
- Butter – Either salted or unsalted butter are fine for this recipe.
- Orange Gelatin – You will need 6 ounces of orange jell-o mix in total. Either one 6-ounce box or two 3-ounce boxes will work.
- Boiling water – needed to prepare the jello.
- Vanilla instant pudding mix – Two 3.4-ounce packages – make sure you grab instant pudding mix. Cook-and-serve pudding will not work for this recipe.
- Cold Milk – To combine with the pudding mix.
- Cream Cheese – Make sure to leave the cream cheese at room temperature for at least 30 minutes to soften up before you begin preparing the recipe.
- Confectioners Sugar – AKA powdered sugar, adds sweetness to the cream cheese mixture.
- Cool Whip – One 16-ounce or two 8-ounce containers, thawed in the fridge overnight.
- Mandarin orange and mint – Mandarin orange segments and fresh mint leaves can be used to create little orange designs on the top of the dessert. Optional, but a nice touch.
- Food processor
- Mixing bowls
- 9 x 13 baking dish – A glass dish would be ideal
How to an Orange Creamsicle Lush Dessert
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Place the cookies in a food processor and pulse until they’re fine crumbs. Transfer the crumbs to a small bowl and stir in the melted butter. Press the cookie crumb mixture evenly into the bottom of a 9×13 glass baking dish. Place in the refrigerator to chill while you prepare the filling layers.
Step 2: Add jello mix and boiling water to a medium bowl. Whisk together for 2 minutes or until dissolved. Set aside.
Step 3: In a second bowl, whisk the instant dry pudding mixes and milk together for about 2 minutes, or until the mixture starts to thicken. Add the pudding mixture to the gelatin mixer and whisk to combine. Set aside.
Step 4: In a large mixing bowl, use an electric mixer to beat the cream cheese and confectioners’ sugar together until smooth. Fold in 2 cups of the whipped topping, reserving the rest for later.
Step 5: Spread the cream cheese mixture evenly over the cookie crust. Follow with a layer of the jello mixture. Top with the remaining whipped cream topping. Cover and refrigerator for at least 4 hours (or overnight).
Step 6: Top with mandarin oranges and mint (optional) before serving.
Store tightly covered in plastic wrap in the refrigerator for up to 4 days. Serve chilled.
Do not store at room temperature or allow to sit at room temperature for too long as there is dairy in the recipe.
This treat is a perfect make ahead dessert. Make it the night before your event, cover it with plastic wrap, and refrigerate until ready to serve.
Tips & Tricks
- Make the creamsicle dessert in a clear glass dish to really show off all the beautiful cake layers.
- You could freeze this dessert to help make slicing into portions cleaner and easier. It isn’t necessary but can help to get beautiful photo-worthy slices.
- It is important to give the dessert plenty of time to chill. Four hours is recommended but overnight would be ideal. This is why it is a great make-ahead recipe.
Additions and Variations
Try a different flavor. This recipe will work well with all kinds of fruity flavors. You could stick with citrus and make a lime lush, or give a strawberry lush or raspberry lush a try. Just use the corresponding jello flavor and change up the citrus toppings for something more appropriate.
Add some chocolate. You can never go wrong with chocolate. Use chocolate Oreo cookies as the base or try adding some mini chocolate chips into the pudding mix.
Orange Creamsicle Lush FAQs
I have found that crushing the OREO cookies by hand creates larger-than-ideal crumbs. If you don’t have a food processor I would recommend using a box of graham cracker crumbs to make a graham cracker crust instead.
Can’t get enough orange flavor? Mix a bit of orange zest or orange extract in with the pudding mix or no bake cheesecake layer. Or sprinkle orange zest over the top of the icebox cake.
More Tasty No-Bake Desserts
- No bake eclair cake
- Blueberry yum yum
- No bake peanut butter pie
- Pistachio pudding icebox cake – my husband’s favorite dessert!
- No-bake strawberry cheesecake bars
Orange Creamsicle Lush
- 1 package (13.29 ounces) Golden OREO Cookies about 33 cookies
- 6 Tablespoons butter melted
- 6 ounces orange Jello mix (two 3-ounce boxes)
- ⅓ cup boiling water
- 6.8 ounces vanilla instant pudding mix (two 3.4-ounce-boxes)
- 2 ½ cups cold milk
- 8 ounces cream cheese softened
- 1 cup confectioners' sugar
- 16 ounces whipped topping thawed and divided
- mandarin orange slices drained
- fresh mint optional garnish
- Place the cookies in a food processor and pulse until they're fine crumbs. It may be necessary to do this in batches, depending on the size of your food processor.
- In a small mixing bowl, stir to combine the cookie crumbs and melted butter. Press the crumb mixture evenly into the bottom of a 9 x 13 dish. Place the dish in the refrigerator to chill while you prepare the filling layers.
- In a large bowl, whisk to combine the orange gelatin mix and boiling water for 2 minutes, or until fully dissolved. Set aside.
- In a meidum bowl, whisk the instant pudding mix and milk together for about 2 minutes, or until smooth and combined. Add the pudding mixture to the gelatin mixture and stir to combine. Set aside.
- In a large mixing bowl, use an electric mixer to beat the cream cheese and confectioners sugar together until smooth. Fold in half of the Cool Whip, reserving the rest for later.
- Spread the cream cheese mixture over the cookie crust in an even layer. Follow with an even layer of the orange jello/pudding mixture. Top with the remaining Cool Whip.
- Cover and refrigerate for at least 4 hours (or overnight).
- Top with mandarin orange segments before serving. If desired, and small mint leaves to the ends of the orange slices to make them look like little oranges.