Orange Creamsicle Jello
Updated
Updated
This Orange Creamsicle Jello mold tastes like the popular childhood popsicle and has a creamy, mousse-like texture. It’s so delicious, and super easy using only 3 ingredients! Perfect for a Sunday brunch or potluck.
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Goodness, I love Jello – the texture, all smooth and wiggly…which is probably the same reason why some people don’t like it. Ha. This Orange Creamsicle Jello though, is creamy and lighter like mousse. It tastes like the childhood favorite orange creamsicle popsicles and practically melts in your mouth.
You only need 3 (!) ingredients plus water to make this Jello mold, then enjoy it as a side or light dessert. It’s great for a small group, and perfect for any Sunday brunch, Mother’s Day, or Easter!
More creamsicle recipes to try include our creamsicle cookies and creamsicle truffles.
5 STAR REVIEWS
Tips and Variations
- Orange jello. You’ll need a 6 ounce box of orange jello powder. Regular or sugar-free both work.
- Orange Sherbet. This makes the jello nice and creamy! You need it softened so it mixes well, but still very cold which cools down the boiling water and helps the Jello set. Vanilla ice cream instead of the sherbet works in this recipe, too.
- Cool Whip. This is what gives the jello a mousse-like texture. Real whipped cream beaten to stiff peaks can be used instead, if preferred.
- Add in some mandarin oranges. You can add in whole Mandarin orange segments or mash them up. I prefer them mashed up, because you get a cleaner slice when cutting into the Jello. To avoid having the mandarin oranges float to the top, chill the gelatin until thickened, but not completely set, before adding them in.
- Let the gelatin cool. You need to let the dissolved gelatin cool, as directed, before adding in the sherbet or the Jello won’t solidify properly.
- Jello mold. I use a smaller 6-cup version of the classic bundt pan, which makes it smaller around, but taller. But a regular sized bundt pan is fine, too. If you don’t have a jello mold, you can use a 9×13 pan and just slice and serve from there – no need to invert onto a plate. It won’t be as pretty, but it is simpler and still delicious!
Orange Creamsicle Jello
Ingredients
- 6 ounce package Orange Jello
- 1 cup boiling water
- 1 pint (2 cups) orange sherbet, , softened but still very cold
- 8 ounce container Cool Whip topping, , thawed (see note)
Instructions
- In a large bowl, completely dissolve the gelatin in the boiling water. Then place in the refrigerator for 15-20 minutes to cool (but not longer!)
- Stir in the very cold orange sherbet until dissolved.
- Gently fold in the Cool Whip until thoroughly combined.
- Lightly coat a Jello mold with cooking spray. Pour the creamy jello mixture inside, spreading out the top to an even layer.
- Place in the refrigerator to set, at least 6 hours (or overnight.)
- Gently loosen Jello and invert onto a serving plate.
- Carefully release jello from mold.
- Slice and enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
How To Get Jello Out Of The Mold
- Fill a bowl that’s larger than your Jello mold with hot water.
- Quickly dip the Jello mold into the hot water three times OR place the mold in the warm water and let stand for just 4-5 seconds.
- Using your finger or a small spatula, gently press the Jello around the edge. Gently pull away from the edge around the whole jello.
- Place a serving plate on top of the mold and gently flip it over.
- Place your hands over both the base of the plate and the base of the mold. Shake quickly and sharply a couple of times and the Jello should release.
TIP! Avoid the set jello from melting. The longer you keep the set jello mold inside of the hot water the more of the outer surface will melt and you could end up with Jello soup! So be swift.
Proper Storage
- Storing leftover jello. Keep any leftover jello mold in the refrigerator. It will keep for 4 days.
- Should Jello be covered? Once the jello has set, you can cover it with plastic wrap or a lid to prevent it from picking up other smells or flavors from the refrigerator.
More Jello Recipes:
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Is the idea behind chilling the jello for 15-20 minutes to just allow it to cool before folding everything else in, or should it be solidified within this timeframe? I feel like my fridge might be cooler because when I try and follow this recipe, it never sees properly because the jello is somewhat set by the 15 minute mark.
Yes! Just enough time to cool. If your fridge seems on the colder side, just chill for less time before it solidifies.
Should I add more than the 1 cup of boiling water the recipe calls for? I just want to be certain of the measurements. Thank you.
No, just 1 cup. Follow the written directions exactly. Enjoy!
This was absolutely AMAZING!! I chopped up a can of mandarin oranges and folded them in. My father who is early stages of Alzheimers raved that it tasted like his favorite Orange Creamsicle pops, but better!
We love anything orange dreamsicle but tried it with real whipping cream instead of cool whip as noted in the article. We’ve been trying to stay away from high fructose corn syrup so no cool whip for us.
This jello is so amazing and so easy to make. Everyone loves it!
Served this for a Sunday brunch and everyone loved it!
This looks very much like a product the Jello company sold many years ago known as Whip ‘n Chill.. I’ve wanted some many times and now I have a way to make it and orange creamsicle is my favorite flavor. Thank you!
This jello was fantastic! So easy to make, only 3 ingredients and everyone loved ît. I am making again for Mother’s Day. It was a big hit with the family and can’t wait to try more recipes. THANK YOU.
This is sooooo good and easy to make. One of the best desserts I;ve made recently. Thanks!
Delicious and very refreshing…will be making this one often
Looks like my Mom’s summer cookout speciality.
I was wondering if this could go into a graham cracker pie shell instead of the mold?
Thanks
Oooh, I can’t see why not. It would probably need to be a deep dish shell, though. Try it!
Made this for Easter. It was really good.
This may be the one recipe I did not get from my mother before she slipped away from us through Alzheimer’s. I never saw her make it, but I don’t remember her talking about using orange sherbet. It sure looks like what she used to make. I made orange fluff with cottage cheese for Thanksgiving and my brother wouldn’t touch it…lol. I will try this recipe and let you know.
I made it using Jello and vanilla ice cream!
I remember this recipe from when I was a kid~before you say your mom wasn’t even born then~this recipe goes away for a while then pops back up every few years, usually by a young person*. I’m glad you shared this, I have all the ingredients so I can make it now!! *A young person is anyone under 40.
I remember making a version of this when I was a kid and I am over 70… We also made Whipped Jello…. Just make your jello and allow it to become half set-up… still can stir or fold through it. Use the mixer and beat it until fluffy and light – fold in Cool Whip and maybe some drained Mandarin Oranges or drained Pineapple Tidbits. Refrigerate Light and fluffy yum
Made this with whipping cream instead of cool whip as suggested and it came out wonderful.
Do you serve this as dessert or side dish?
However you want to!
Hi, I have to make this recipe dairy free. I wonder if I can use sorbet instead of sherbet?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I made this with raspberry jello and sherbet since my family isn’t big on orange desserts, but kept all the directions the same. We all loved it so much.
I used sugar free jello and light cool whip since I’m diabetic. Came out great!
Really good. Everyone should try it!
Would lining the bundt pan with Saran Wrap help to remove or is this a texture it wouldn’t work with
Saran Wrap won’t stay in place well enough while filling the mold, so the Jello won’t end up having a smooth, seamless surface once solid.
Thank you for your reply! I’ll be making is sans Saran Wrap!