This Orange Creamsicle Jello mold tastes like the popular childhood popsicle and has a mousse-like texture. It’s so delicious, and super easy using only 3 ingredients! Perfect for a Sunday brunch or potluck.
More creamsicle recipes to try include our creamsicle cookies and creamsicle truffles.
Orange Creamsicle Jello Mold Recipe
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 lighter like mousse, almost foam-like. It tastes like the childhood favorite Orange Creamsicle Popsicles and practically melts in your mouth.
You only need 3 (!) ingredients 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!
Ingredients Needed
You only need 3 simple ingredients, plus water, to make this jello recipe.
(Scroll below to the printable recipe card for details and measurements.)
- Orange Jello – You’ll need a big 6 ounce box. Either regular or sugar-free.
- Water – Boiling water is needed.
- Orange Sherbet – Makes the jello nice and creamy! The cold sherbet also cools down the boiling water and helps the Jello set.
- Cool Whip – Gives it that mousse-like texture. Full fat or light both work.
Using A Jello Mold
This is the jello 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. See notes below if you don’t have a jello mold or bundt pan.
How to Make Orange Creamsicle Jello
This jello mold recipe comes together in just a few simple steps.
(Scroll down to the printable recipe card for all the details and don’t miss the video below.)
- Dissolve the jello. In a large bowl, completely dissolve the gelatin in the boiling water. Place in the refrigerator for about 15-20 minutes to cool to the touch.
- Add the sherbet and cool whip. Stir in the cold orange sherbet and gently fold in the Cool Whip until thoroughly combined..
- Pour into jello mold. Transfer the mixture to a nonstick Jello mold lightly coated with cooking spray; place in the refrigerator to set, at least 6 hours or overnight.
- Remove jello from mold. Loosen Jello and invert onto a serving plate. Slice and enjoy with some whipped cream!
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.
Video: Creamsicle Jello Mold
Tips and Variations
- Use boiling and ice cold water. You need boiling water to dissolve the jello powder, but you also need the ice cold sherbet to ensure it cools enough to set properly.
- Let the gelatin cool. You need to let the gelatin cool, as directed, before adding in the sherbet or the Jello won’t solidify properly.
- 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.
- Use vanilla ice cream. Swap out the orange sherbet for vanilla ice cream, 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 very thick, but not completely set, before adding them in.
- Don’t have a jello mold? 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!
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:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
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 , thawed
- 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 very 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 6 hours.
- Loosen Jello and invert onto a serving plate. Slice and enjoy!
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
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 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!