A delightful no-bake dessert that combines the bright, refreshing flavors of orange with a creamy, dreamy texture.
Ingredients
Scale:
For the crust:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
For the filling:
1 package (3 oz) orange Jello
1 cup boiling water
1 cup cold water
1 cup whipped cream (or whipped topping)
1 cup cream cheese, softened
½ cup powdered sugar
1 teaspoon orange zest
Optional: additional whipped cream for topping
Instructions
Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly coated with butter and resemble wet sand.
Form the crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Chill the crust in the refrigerator for at least 30 minutes.
Dissolve the Jello: In a large mixing bowl, dissolve the orange Jello in 1 cup of boiling water. Stir until fully dissolved, then add 1 cup of cold water. Allow this mixture to cool for about 10-15 minutes.
Mix the filling: In another mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and orange zest, mixing until well combined.
Combine the mixtures: Slowly pour the cooled Jello mixture into the cream cheese mixture, stirring gently to combine.
Add the whipped cream: Gently fold in the whipped cream until fully incorporated.
Fill the crust: Pour the orange filling into the prepared crust, spreading it evenly with a spatula.
Chill the pie: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.
Serve: Once set, slice the pie and serve it chilled, optionally garnished with additional whipped cream and orange slices.
