Description
Orange Creamsicle Dream Bars combine a buttery Nilla wafer crust with a tangy orange gelatin layer and a creamy cheesecake topping. This no-bake dessert is chilled overnight to achieve a smooth, refreshing treat that tastes just like a classic creamsicle in bar form, perfect for summer gatherings or anytime you want a nostalgic, citrusy sweet.
Ingredients
Crust
- 1 ⅓ cups Nilla Wafer Cookie Crumbs
- 5 tablespoons unsalted butter
Orange Gelatin Layer
- 3 ounces orange gelatin
- 3/4 cup boiling water
- 3/4 cup cold water
- 8 ounces cream cheese, room temperature
- 1/4 cup powdered sugar
- 2 teaspoons orange extract
- 8 drops orange Wilton Gel Food Color (optional)
- 8 ounces Cool Whip (divided into 3 parts)
Cheesecake Layer
- 8 ounces cream cheese, room temperature
- 1 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1 cup Cool Whip
Instructions
- Prepare Nilla Wafer Crust: Line an 8x8-inch baking pan with parchment paper to easily remove the bars later. In a medium bowl, melt 5 tablespoons of unsalted butter in the microwave for about 30 seconds, stirring and heating an additional 5-10 seconds if needed. Pulse Nilla wafers in a food processor until fine crumbs form, then combine the crumbs with the melted butter using a rubber spatula until evenly incorporated. Press the mixture firmly and evenly into the prepared pan and freeze for at least 30 minutes.
- Make Orange Gelatin: In a 2-cup measuring glass, dissolve 3 ounces of orange gelatin in 3/4 cup boiling water, stirring completely. Add 3/4 cup cold water and mix well. Refrigerate until fully cooled but not set, approximately 10 minutes.
- Prepare Orange Cream Layer: In a mixing bowl, beat 8 ounces of softened cream cheese with 1/4 cup powdered sugar, 2 teaspoons orange extract, and optional orange gel food coloring until smooth. Slowly incorporate the chilled but unset gelatin mixture while mixing thoroughly to achieve a smooth consistency. Place this mixture in the refrigerator to chill and thicken for one hour.
- Make Cheesecake Layer: In a separate bowl, beat 8 ounces of cream cheese with 1 cup confectioners' sugar and 1 teaspoon vanilla extract until creamy and smooth. Gently fold 1 cup of Cool Whip into this mixture using a rubber spatula.
- Assemble Bars: Remove the crust from the freezer and spread dollops of the cheesecake mixture over it, smoothing evenly with an offset spatula. Next, fold the remaining 2 cups of Cool Whip into the chilled orange cream layer until well combined and smooth. Carefully pour the orange cream mixture over the cheesecake layer and spread evenly with an offset spatula.
- Chill Bars: Cover and refrigerate the assembled bars overnight or for a minimum of 6 hours to set fully and achieve optimal texture.
Notes
- Ensure the orange gelatin is completely cooled but not set before mixing with cream cheese to avoid lumps.
- Press the cookie crust firmly and evenly for a stable base.
- Use room temperature cream cheese to ensure smooth, lump-free layers.
- Refrigerate bars overnight for best flavor and texture development.
- Orange Gel Food Color is optional but enhances the visual appeal of the orange cream layer.
