Orange Creamsicle Pie (Print Version)

Creamy orange dessert in a buttery cookie crust with a light, fluffy finish and fresh orange garnish.

# Ingredients:

Crust

01 - 3 cups shortbread cookies (approximately 336 g)
02 - ¼ cup unsalted butter, melted (57 g)

Orange Purée

03 - 1 orange, peeled and sliced
04 - 2 tablespoons orange zest (about 6 g)
05 - 1 teaspoon vanilla extract (5 ml)
06 - ¼ cup fresh orange juice (60 ml)

Filling

07 - 1 box orange Jello mix, 3-ounce (85 g)
08 - 12 ounces cream cheese, softened and cubed (340 g), divided
09 - 12 ounces Cool Whip, divided (340 g)
10 - 1 can sweetened condensed milk, 14-ounce (396 g)

Garnish

11 - Orange slices for decoration

# Instructions:

01 - Generously spray a deep pie dish with non-stick cooking spray.
02 - Pulse shortbread cookies in a food processor until reaching a sand-like texture. Mix cookie crumbs with melted butter in a bowl. Press mixture firmly into the bottom and up the sides of the pie dish. Freeze while preparing the filling.
03 - Rinse the food processor. Combine the orange slices, orange zest, vanilla extract, and orange juice. Puree until smooth, then set aside.
04 - In a stand mixer or with a hand mixer, beat 8 ounces (227 g) of softened cream cheese with the orange Jello mix until smooth and fully incorporated.
05 - Gently fold in the sweetened condensed milk and 8 ounces (227 g) of Cool Whip until well combined and fluffy.
06 - Beat the prepared orange purée into the filling mixture until thoroughly blended.
07 - Pour the filling evenly into the prepared cookie crust.
08 - Refrigerate the pie for at least two hours for a soft-serve consistency or freeze for one hour for a firmer texture.
09 - Whip the remaining 4 ounces (113 g) of cream cheese with the remaining 4 ounces (113 g) of Cool Whip until smooth and creamy.
10 - Spread the cream cheese topping over the chilled pie and garnish with fresh orange slices before serving.

# Notes:

01 - Once chilled, wrap the pie in a double layer of plastic wrap. Store in the refrigerator for up to one week or freeze for up to three months.

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