Name: No-Bake Orange Creamsicle Pie (5-Ingredient Summer Dessert)
Prep time: 10 min
Total time: 4 h 10 min
Cuisine: American
Ingredients: 1 (9-inch) graham cracker crust (store-bought or homemade); 1 box (3.4 oz) instant vanilla pudding mix; 1 cup cold milk (whole or 2%); 1/2 cup frozen orange juice concentrate, thawed; 1 tub (8 oz) whipped topping (like Cool Whip), thawed; Fresh orange zest; Mandarin orange slices; Whipped cream dollops

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When the summer heat hits, turning on the oven feels like a personal betrayal. That is when this No-Bake Orange Creamsicle Pie becomes the MVP of the kitchen. It captures all the nostalgia of chasing the ice cream truck that specific, dreamy blend of bright orange sherbet and creamy vanilla but transforms it into a sliceable, sophisticated dessert that takes about 10 minutes of actual work.

No-Bake Orange Creamsicle Pie (5-Ingredient Summer Dessert)

The magic of this recipe lies in its simplicity. With just five ingredients, you can create a dessert that tastes like you spent hours tempering custards or churning ice cream. It is light, fluffy, and refreshingly cold, making it the perfect ending to a backyard barbecue or a heavy dinner. Because it relies on chilling rather than baking to set, the texture remains mousse-like and airy, never heavy or dense.

Why This 5-Ingredient Wonder Works

The “Creamsicle” flavor profile is iconic for a reason: the acidity of the orange cuts through the richness of the cream, creating a balance that keeps you coming back for another bite. In this pie, we achieve that balance using a few smart shortcuts.

Orange Juice Concentrate: This is the secret weapon. Unlike fresh orange juice, which can be too watery and dilute the filling, frozen concentrate packs a massive punch of citrus flavor and sweetness without adding excess liquid. It ensures the pie tastes boldly of orange, not just vaguely fruity.
Instant Pudding Mix: This acts as the stabilizer. It thickens the milk and concentrate almost instantly, providing the structure the pie needs to hold its shape without needing eggs, gelatin, or baking.
Whipped Topping: Folding in whipped topping (like Cool Whip) adds volume and airiness. It transforms the dense pudding mixture into a light, cloud-like filling that mimics the texture of soft-serve ice cream.
No-Bake Crust: Using a pre-made graham cracker crust saves time and adds a buttery, crunchy contrast to the soft filling. The honey notes in the graham crackers pair beautifully with the orange vanilla filling.

Ingredient Notes & Substitutions

Since there are only five ingredients, quality and preparation matter. Here is what you need to know:

Graham Cracker Crust: A standard 9-inch store-bought crust is perfect for speed. However, if you have extra time, making your own with crushed graham crackers, melted butter, and a pinch of sugar will yield a sturdier, tastier base. You could also swap this for a Nilla Wafer crust or even a Golden Oreo crust for a sweeter, more vanilla-forward base.
Instant Vanilla Pudding Mix: Make sure you grab Instant, not “Cook & Serve.” The latter will not set in the fridge without boiling first. You need one standard 3.4 oz box. For a variation, you could use Cheesecake flavor pudding mix for a slightly tangier bite.
Milk: Whole milk creates the richest pudding, but 2% works well too. Avoid skim milk or non-dairy milks (unless the pudding box specifically says it works with them), as they often result in a runny filling.
Frozen Orange Juice Concentrate: You will find this in the freezer aisle. Let it thaw completely before using so it mixes smoothly. Do not add water to it! You want the concentrated syrup.
Whipped Topping: Thaw it in the fridge beforehand. If you prefer to avoid store-bought whipped topping, you can whip 1.5 cups of heavy cream with a little powdered sugar to stiff peaks and fold that in instead. It will be richer and less sweet.

Step-by-Step Instructions

1. Prepare the Base Mixture:
In a large mixing bowl, combine the instant vanilla pudding mix, cold milk, and the thawed orange juice concentrate. Use a whisk to beat this mixture for about 2 minutes. You will notice it starting to thicken and turn a pale, creamy orange color. It should look like a thick custard.

2. Lighten the Texture:
This step is crucial for that “mousse” texture. Add the thawed whipped topping to the bowl. Switch from a whisk to a rubber spatula. Gently fold the whipped topping into the orange pudding. Do not stir vigorously, or you will deflate the air bubbles in the whipped topping, resulting in a dense, runny pie. Fold just until no white streaks remain and the color is a uniform pastel orange.

3. Fill and Chill:
Pour the fluffy mixture into your graham cracker crust. Use the back of a spoon or an offset spatula to smooth the top. You can create decorative swirls if you like.

4. The Hardest Part (Waiting):
Place the pie in the refrigerator. It needs to chill for at least 4 hours to set properly. Ideally, leave it overnight. The longer it sits, the better the flavors meld and the cleaner your slices will be. For a frozen treat texture (more like an actual ice cream cake), you can freeze the pie for 4-6 hours. Just let it sit on the counter for 10-15 minutes before slicing so the crust softens slightly.

5. Garnish and Serve:
Right before serving, you can dress it up to look bakery-made. Fresh orange slices, mandarin orange segments, or a sprinkle of orange zest add a pop of color. Crushed vanilla wafers or extra dollops of whipped cream are also great additions.

Tips for the Perfect Slice

The Freeze Trick: Even if you plan to serve it from the fridge, popping the pie in the freezer for 30-45 minutes right before serving makes it incredibly easy to get sharp, clean slices.
Hot Knife: Dip your knife in hot water and wipe it dry before each cut. The heat melts through the creamy filling without dragging it, giving you professional-looking wedges.
Zest is Best: While not one of the “5 ingredients,” adding a teaspoon of fresh orange zest to the filling (or on top) elevates the flavor from “candy orange” to “fresh citrus.”

No-Bake Orange Creamsicle Pie (5-Ingredient Summer Dessert)

Author: danyrecipes
Total Time: 250
Yield: 8 slices
Diet: Vegetarian

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Description

A refreshing 5-ingredient no-bake pie that tastes exactly like an Orange Creamsicle. With a crunchy graham cracker crust and a fluffy, creamy orange filling, this is the ultimate low-effort summer dessert.

Ingredients

1 (9-inch) graham cracker crust (store-bought or homemade)

1 box (3.4 oz) instant vanilla pudding mix

1 cup cold milk (whole or 2%)

1/2 cup frozen orange juice concentrate, thawed

1 tub (8 oz) whipped topping (like Cool Whip), thawed

Optional Garnishes:

Fresh orange zest

Mandarin orange slices

Whipped cream dollops

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Instructions

1. In a large mixing bowl, combine the instant vanilla pudding mix, cold milk, and thawed orange juice concentrate.

2. Whisk vigorously for 2 minutes until the mixture is smooth, thick, and pale orange.

3. Add the thawed whipped topping to the bowl.

4. Using a rubber spatula, gently fold the whipped topping into the pudding mixture. Be careful not to deflate the mixture; fold just until no white streaks remain.

5. Pour the filling into the graham cracker crust and smooth the top with a spatula.

6. Refrigerate for at least 4 hours, or overnight, until firm and set. (Alternatively, freeze for 4-6 hours for a frozen dessert texture).

7. Slice and serve cold. Garnish with orange zest or slices if desired.

Notes

**Concentrate Tip:** Make sure the orange juice concentrate is fully thawed so it mixes evenly. Do not add water to it.

**Texture Tip:** For cleaner slices, place the pie in the freezer for 45 minutes before serving.

**Substitution:** You can use homemade whipped cream (1.5 cups heavy cream whipped with sugar) instead of store-bought whipped topping for a richer taste.

Prep Time: 10
Category: Dessert
Method: No Bake
Cuisine: American