Orange Icebox Cake

Layers of refreshing creamsicle-inspired pudding, soft graham crackers, and fluffy whipped topping make this orange icebox cake a truly dreamy no-bake summer dessert!

Total 4 hours 20 minutes
Serves 12 servings
Dessert
American

Jump to the recipe

Layers of refreshing creamsicle-inspired pudding, soft graham crackers, and fluffy whipped topping make this orange icebox cake a truly dreamy no-bake summer dessert!

slice of Orange Icebox Cake with bite out of it

Why this recipe works

Orange icebox cake is light and creamy, reminiscent of a creamsicle pop. The graham cracker layers soften into an almost cake-like texture that melts in your mouth along with a sweet but subtle orange-vanilla pudding and cream cheese mixture. It’s almost like an ice-cream cake but much lighter and oh-so-dreamy.

Icebox cakes are by far our favorite desserts to bring to summer potlucks or barbecues because they aren’t dense, but rather airy and refreshing. The perfect complement to a hot day is a citrus flavored sweet to brighten the mood even more. You may also love our lemon icebox cake!

pan of Orange Icebox Cake cut into pieces

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

GRAHAM CRACKERS – One regular 14.4 oz box of graham crackers contains three sleeves. You will be using all three sleeves for this icebox cake.

PUDDING – This is a very light and creamy orange creamsicle dessert. The creamsicle flavor is distinct, but light. You can add orange extract, orange oil, or orange zest to the pudding mixture for a more pronounced orange flavor if desired. In place of instant vanilla pudding, you can also use creamsicle pudding if you are able to find it at your grocery store.

TOPPING – We’ve used 24 oz of cool whip (1-16 oz. plus 1-8 oz. container) thanks to its readiness, but you can easily whip up your own homemade whipped cream using heavy whipping cream, sugar, and vanilla extract. Beat on high until medium to stiff peaks form, being careful not to overbeat. Additionally, you will top with canned mandarin orange slices (save the juice – you will use it in the recipe) and fresh orange zest.

How to Make Orange Icebox Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Drain the juices from the can of mandarin oranges into a measuring cup. If there is not a full cup of juices, add water to make a full cup. Pour the cup of juice into a small saucepan.
Stir the packet of orange gelatin into the saucepan with the mandarin orange juice and stir to combine. Heat over medium, stirring constantly, until the gelatin is fully dissolved in the juice. Remove from heat and allow to cool to room temperature.
Beat cream cheese and vanilla extract in a medium mixing bowl until light and fluffy.
Add pudding mix and beat to combine (mixture will be lumpy). Gradually add the milk while mixing until a smooth mixture forms.
Slowly whisk in the cooled orange jello liquid until creamy and fully combined.
Beat or whisk in 16 oz. of Cool Whip. Whisk about 5 minutes to allow the mixture to thicken slightly.
Place a single layer of graham crackers to cover the bottom of a 9×13 glass casserole dish.
Spread half of the pudding mixture over the graham crackers.
Top pudding layer with another layer of graham crackers, breaking some of the graham crackers into pieces as needed to cover as much of the pudding layer as possible.
Follow with the remaining pudding mixture.
Add a third layer of graham crackers. Freeze for 20 minutes to firm up the layers before topping with the 8 oz. tub of Cool Whip.
Place in the freezer for at least 4 hours to set up.
Remove from the freezer 15-20 minutes before serving. Top with mandarin orange slices and orange zest.

Frequently Asked Questions & Expert Tips

How do I store it?

Store with an air-tight lid or tightly covered with plastic wrap in the freezer for up to one week. The freezer will keep this dessert stable, and will also make slicing and serving easier.

lifting a slice of Orange Icebox Cake with spatula

Serving Suggestions

Remove the orange icebox cake from the freezer and let it rest at room temperature for 15-20 minutes before slicing and serving. Enjoy!

More Icebox Cake Recipes

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Recipe

Orange Icebox Cake

Ingredients

15 oz mandarin oranges1 can, do not drain, see instructions below
3 oz orange gelatin
8 oz cream cheesesoftened
1 tsp vanilla extract
5.1 oz instant vanilla pudding
2 ½ cups whole milk
24 oz Cool Whipthawed, 1 – 16 oz. plus 1 – 8 oz. container
14.4 oz graham crackers3 whole sleeves
fresh orange zest1 orange, zested for garnish

Instructions

Drain the juices from the can of mandarin oranges into a measuring cup. If there is not a full cup of juices, add water to make a full cup. Pour the cup of juice into a small saucepan.
Stir the packet of jello into the saucepan with the mandarin orange juice and stir to combine. Heat over medium, stirring constantly, until the gelatin is fully dissolved in the juice. Remove from heat and allow to cool to room temperature.
Beat cream cheese and vanilla extract in a medium mixing bowl until light and fluffy.
Add pudding mix and beat to combine (mixture will be lumpy). Gradually add the milk while mixing until a smooth mixture forms.
Slowly whisk in the cooled orange jello liquid until creamy and fully combined.
Beat or whisk in 16 oz. of Cool Whip. Whisk about 5 minutes to allow the mixture to thicken slightly.
Place a single layer of graham crackers to cover the bottom of a 9×13 glass casserole dish.
Spread half of the pudding mixture over the graham crackers.
Top pudding layer with another layer of graham crackers, breaking some of the graham crackers into pieces as needed to cover as much of the pudding layer as possible.
Follow with the remaining pudding mixture.
Add a third layer of graham crackers. Freeze for 20 minutes to firm up the layers before topping with the 8 oz. tub of Cool Whip.
Place in the freezer for at least 4 hours to set up.
Remove from the freezer 15-20 minutes before serving. Top with mandarin orange slices and orange zest.

Notes

Store, covered with plastic wrap or with an air-tight lid, in the freezer for up to seven days.
It’s important to beat in the milk very slowly when adding to the cream cheese/pudding so that all of the lumps get smoothed out.
The filling needs some time to firm up and set after mixing. Be sure to freeze for at least 4 hours.
The creamsicle flavor is distinct, but light. You can add orange extract, orange oil, or orange zest to the pudding mixture for a more pronounced orange flavor if desired. In place of instant vanilla pudding, you can also use creamsicle pudding if you are able to find it at your grocery store.