Description
These Orange Creamsicle Bars are a cool, creamy no-bake dessert with a Nilla Wafer crust, sweet cheesecake layer, and refreshing orange cream topping.
Ingredients
Scale
- 8 ounces Cool Whip, divided into 3 separate cups
- 1 1/3 cups Nilla Wafer cookie crumbs
- 5 tablespoons unsalted butter, melted
- 3 ounces orange gelatin
- 3/4 cup boiling water
- 3/4 cup cold water
- 8 ounces cream cheese, room temperature, for the orange cream layer
- 1/4 cup powdered sugar
- 2 teaspoons orange extract
- 8 drops orange Wilton gel food color, optional
- 8 ounces cream cheese, room temperature, for the cheesecake layer
- 1 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- Line an 8 x 8-inch baking pan with parchment paper, leaving enough overhang to lift the bars out after chilling.
- Melt the butter in a medium microwave-safe bowl for about 30 seconds. Stir, then heat for another 5 to 10 seconds if needed.
- Pulse the Nilla Wafers in a food processor until they become fine crumbs.
- Add the cookie crumbs to the melted butter and stir with a rubber spatula until evenly combined.
- Press the crumb mixture evenly into the prepared pan to form a firm crust. Place the pan in the freezer for at least 30 minutes.
- In a 2-cup measuring glass, stir the orange gelatin with 3/4 cup boiling water until fully dissolved.
- Add 3/4 cup cold water and stir. Refrigerate for about 10 minutes, until completely cooled but not set.
- In a mixing bowl, beat 8 ounces cream cheese with powdered sugar, orange extract, and optional orange food coloring until smooth.
- Slowly pour the cooled gelatin mixture into the cream cheese mixture while mixing. Continue mixing until smooth.
- Refrigerate the orange cream mixture for 1 hour, until chilled and thickened.
- In another mixing bowl, beat the remaining 8 ounces cream cheese with confectioners’ sugar and vanilla until smooth and creamy.
- Fold 1 cup Cool Whip into the cheesecake mixture with a rubber spatula.
- Spoon the cheesecake mixture over the frozen crust, then spread it into an even layer with an offset spatula.
- Fold the remaining 2 cups Cool Whip into the chilled orange cream mixture until smooth and evenly combined.
- Gently spread the orange cream layer over the cheesecake layer.
- Refrigerate the bars overnight or for at least 6 hours, until fully set.
- Lift the bars from the pan with the parchment paper, slice into 9 servings, and serve chilled.
Notes
- Use the water amounts listed in this recipe for the orange gelatin. Do not use the amounts listed on the gelatin box because this dessert needs a firmer set.
- Do not chill the orange cream mixture for much longer than 1 hour before folding in the Cool Whip. If it sets too firmly, small gelatin specks may form.
- For clean slices, wipe the knife between cuts and serve the bars very cold.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 484
- Sugar: 40
- Sodium: 307
- Fat: 29
- Saturated Fat: 17
- Unsaturated Fat: 9
- Trans Fat: 0.3
- Carbohydrates: 52
- Fiber: 0.4
- Protein: 6
- Cholesterol: 76