This Orange Creamsicle Jello Mold has a mousse-like texture, so delicious, and super easy using only a few pantry staples. Perfect for a Sunday brunch or potluck!
Goodness, I love Jello. I’m actually surprised this is the first Jello recipe I’m writing about on Belly Full. I love the texture, all smooth and wiggly…which is probably the same reason why some people don’t like it. This Orange Creamsicle Jello, though, is lighter like mousse, almost foam-like. It practically melts in your mouth.
What’s funny is, this Orange Creamsicle Jello was originally a Fluff recipe. You know the ones – they look and taste like Ambrosia. My mother-in-law, Val, made it for Thanksgiving last year. Everyone loved it so much that my mother made it again when we were at her house for lunch in December. Except she turned it into a Jello mold. Which was brilliant.
You only need five simple ingredients
Nonstick spray
Orange Jello
Water
Orange Sherbet
Cool Whip
I’ve made this a few different ways now…and they’re all delicious. Once without any Mandarin oranges, once with whole Mandarin oranges, and once with Mandarin oranges mashed 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 (like in the pictures), chill the gelatin until very thick, but not completely set, before adding them in.
You will also need a Jello mold
This is the mold I have and love it. It’s a smaller 6-cup version of the classic bundt pan, which makes it smaller around, but taller. This presentation is prettier, IMHO. But a regular sized bundt pan is fine, too! (You can even use a 9×13 pan if you don’t own a Jello mold, and just slice and serve from there – no need to invert onto a plate.)
Tips for getting the Creamsicle Jello out of the mold
1. Fill a bowl, that’s larger than your Jello mold, with hot water.
2. Dip the Jello mold into the hot water three times OR place the mold in the warm water and let stand for 4-5 seconds.
3. Using your finger or a small spatula, gently press the Jello around the edge. Gently pull away from the edge around the whole jello.
4. Place a serving plate on top of the mold and gently flip it over.
5. 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.
Jello will melt, so the longer you keep it inside of the hot water the more of the outer surface will melt and you could end up with Jello soup!
Other Orange Creamsicle recipes to try!
Other Jello Recipes To Make!
- Creamy Jello Mold (can be made with Strawberry, Raspberry, or Cranberry!)
- Jello Pie (can be made with any flavor jello!)
Watch the video for Orange Creamsicle Jello
Orange Creamsicle Jello Mold
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 , defrosted
- nonstick cooking spray
Instructions
- In a large bowl, completely dissolve the gelatin in the boiling water. Place in the refrigerator for about 15 minutes to cool.
- Stir in the cold orange sherbet.
- Gently fold in the Cool Whip until thoroughly combined.
- Transfer to a nonstick Jello mold lightly coated with cooking spray; place in the refrigerator to set, about 4 hours.
- Loosen Jello and invert onto a serving plate. Slice and enjoy!
Video
Notes
2. Dip the Jello mold into the hot water three times OR place the mold in the warm water and let stand for 4-5 seconds.
3. Using your finger or a small spatula, gently press the Jello around the edge. Gently pull away from the edge around the whole jello.
4. Place a serving plate on top of the mold and gently flip it over.
5. 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. Jello will melt, so the longer you keep it inside of the hot water the more of the outer surface will melt and you could end up with Jello soup!
Nutrition
Other Notes
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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 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 but did not set up as well as in the video. Any suggestions? Followed recipe exactly.
Hi there Jodi – sorry to hear that! It’s really hard for me to say exactly, since I wasn’t there in the kitchen with you. The three things that could cause this, though, are 1) not allowing the jello mixture to chill before putting it in the mold, 2) the sherbet not being cold, and 3) leaving it in the warm water longer than a few seconds to release. As I say in my notes, Jello melts pretty easily, so the longer you keep it inside of the warm water the more of the outer surface will break down.
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 make 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.
Ha! Well, then sadly I’m not young. But I already knew that!
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
Could you use whipping cream instead of cool whip.
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 think I am going to try this using a different flavor of jello and sherbet… not a huge fan of orange but love the idea.
Have you tried using sugar free jello and light cool whip? This looks delicious but as a diabetic, this is too much sugar/carbs.
I have used the lite cool whip and it’s fine! I have not tried sugar free Jell-O, though.
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!