Go Back
Creamsicle Bars

Orange Creamsicle Bars

Orange Creamsicle Bars are a no-bake dessert with a graham cracker crust, orange-vanilla cream cheese filling, and whipped topping. Easy and nostalgic.
Print Recipe Pin Recipe
Prep Time 20 minutes
4 hours
Total Time 4 hours 20 minutes

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 Tablespoons unsalted butter melted
  • 8 oz cream cheese softened
  • ½ cup powdered sugar
  • ¼ cup orange juice concentrate thawed
  • 1 Tablespoon vanilla extract
  • 1 pinch salt
  • 3 cups whipped topping thawed and divided
  • 3 Tablespoons orange gelatin powder
  • Orange zest or slices for garnish (optional)

Instructions
 

  • Line an 8×8-inch baking dish with two crisscrossed strips of parchment paper, leaving overhang for easy lifting.
  • Stir together the graham cracker crumbs, granulated sugar, and melted butter until it resembles wet sand. Press firmly and evenly into the bottom of the pan and place in the freezer to chill.
  • In a large bowl, beat the softened cream cheese until smooth and light, 2 to 3 minutes.
  • Add the powdered sugar, orange juice concentrate, vanilla, and salt, and beat until creamy. Fold in 1 1/2 cups of the whipped topping.
  • Spread half of the filling over the chilled crust, smoothing into the corners.
  • Add the orange gelatin powder to the remaining filling and beat on medium speed until blended, orange in color, and slightly thickened, 1 to 2 minutes. Gently spread over the cream cheese layer.
  • Spread the remaining 1 1/2 cups whipped topping evenly over the orange layer.
  • Cover and refrigerate at least 4 hours or overnight, until set.
  • Lift out using the parchment and cut into bars. Garnish with orange zest or slices, if desired.

Notes

Cream cheese: Soften fully to room temperature for a smooth, lump-free filling.
Clean slices: Use a parchment sling and cut the bars cold, straight from the fridge. Wipe the knife between cuts.
Variations: Swap the orange gelatin and juice for lemon or lime, or use crushed golden sandwich cookies or vanilla wafers for the crust. Sugar-free gelatin and whipped topping work for a lighter version.
Serving: Keep chilled until serving, as the creamy layers soften at room temperature.
Storage: Refrigerate covered for 3 to 4 days, or freeze for up to 1 month and thaw in the fridge before serving.