1. Prepare the Crust:

Start by spraying your deep pie dish with non-stick cooking spray. This ensures your crust won’t stick to the pan when you’re ready to serve. Once that’s done, move on to the crust.

• • Pulse the shortbread cookies in a food processor until you have a sand-like consistency. If you don’t have a food processor, you can place the cookies in a ziplock bag and crush them with a rolling pin.

• • Mix the cookie crumbs with melted butter in a large mixing bowl. Stir until the crumbs are fully coated and the mixture starts to clump together.

• • Press the cookie mixture into the bottom and up the sides of the pie dish. Use the back of a spoon or the bottom of a measuring cup to press it down firmly. This ensures your crust will hold together when you slice the pie.

• • Place the crust in the freezer while you prepare the filling. This helps it set faster.

2. Create the Orange Flavor:

Next, we’re going to blend together all the ingredients that will give the pie its signature orange flavor.

• • Rinse out the food processor and add the peeled and sliced orange, orange zest, vanilla extract, and orange juice. Blend until smooth. This step is key for infusing that fresh orange flavor into the pie. The vibrant citrusy taste is what will make this dessert stand out and give it that authentic creamsicle essence.

3. Make the Filling Base:

Now it’s time to make the creamy filling.

• • In a stand mixer (or a large bowl with a hand mixer), beat the softened cream cheese and the orange Jello mix together until the mixture is smooth. Scrape the sides of the bowl as needed to ensure everything is evenly mixed. The Jello will add a nice depth of flavor and make the filling more vibrant.

• • Add the sweetened condensed milk and beat again until smooth. This will give the filling its rich, creamy texture and provide a lovely sweetness that complements the tartness of the orange.

4. Make It Fluffy:

Now, let’s make the filling extra fluffy.

• • Fold in 8 ounces of Cool Whip into the cream cheese mixture. This adds lightness to the filling and gives it that signature airy, creamy texture. You want to make sure to fold it gently so that you don’t deflate the whipped cream too much, preserving that fluffiness.

5. Mix in the Orange Juice Mixture:

• • Beat the orange juice mixture (from step 2) into the filling until everything is fully combined. This is where all the flavor comes together! The orange juice adds a nice balance of tartness that cuts through the sweetness of the cream cheese and condensed milk, making the filling perfectly balanced.

6. Assemble the Pie:

Now that the filling is ready, it’s time to put it all together.

• • Pour the creamy filling into the chilled cookie crust. Smooth the top with a rubber spatula to make it even. This is where you’ll start to see the pie come to life, and the creamy, orange filling will fill up the crust beautifully.

7. Chill the Pie:

This pie needs to chill for the best texture.

• • Refrigerate the pie for at least 3–4 hours, or for a softer, more mousse-like texture, you can chill it for about 1–1.5 hours. This helps the filling set, making it easier to slice and serve.

• • For a firmer, frozen pie, you can also place the pie in the freezer for an hour. Just keep in mind that the pie will firm up more in the freezer than in the fridge, so if you like a soft, creamy texture, go with the fridge.

8. Make the Topping:

For the topping, you’ll whip the remaining cream cheese and Cool Whip together.

• • Whip 4 ounces of cream cheese and 4 ounces of Cool Whip until smooth and creamy. This will make the perfect light and fluffy topping for your pie. The cream cheese gives the topping a subtle tang that complements the sweet filling.

9. Garnish the Pie:

Once the pie has chilled, you’re ready to garnish it. Top the pie with the whipped cream cheese mixture and arrange fresh orange slices on top. This adds a beautiful pop of color and an extra burst of citrus flavor. You can also garnish with additional zest if you want a more intense orange flavor.