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Frozen Creamsicle Pie

frozen orange creamsicle pie_small

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You would not believe how many times I have misspelled “creamsicle” in my struggle to write this. Why is that so hard?! When this is finished, I will consider it a personal accomplishment that my eyes haven’t crossed.

It’s worth it though. Because of this pie. My frozen orange creamsicle pie. It’s dessert done right, let me tell ‘ya.

It’s an adaptation of my Skinny Lemon Mousse Bars which continue to be one of my most popular recipes. You can make this recipe skinnier if you want to by using light whipped topping and it will be great. I just try really hard to avoid preservatives and synthetics so I’ve chosen to go with real sweetened whipped cream. Not the lightest on calories, but at least it has ingredients I can read.

I’d thrown out the question on my Facebook page asking my dandy reader base what type of crust they’d like and the overwhelming response was for vanilla wafers. You could use crushed pretzels (my original plan) or graham crackers too. Whatever floats your boat. And by the way, I just want to say I LOVE MY READERS! Thank you all for being there to help me make great recipes.

frozen orange creamscicle pie2_small

This pie will soften quickly once you take it out of the freezer. But don’t worry–that’s lots of good reasons to lick the spoon. And the spatula. And maybe even your fingers–just don’t be touchin’ anyone else’s piece. Be good now, and eat up!

[the_ad id=”1110″]P.S.–You could make these in a muffin pan or baking dish and create easy individual servings too!

Frozen Orange Creamsicle Pie

The classic frozen orange creamsicle pie gets a chilly boost when you freeze it for a rich treat. An easy dish to lighten up and make ahead, too!
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Author Rachel Ballard


  • 2 cups finely crushed vanilla wafers crush them then measure
  • 6 tablespoons butter melted
  • 2 cups heavy whipping cream or 16 ounces whipped topping
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 8 ounces fat free sweetened condensed milk
  • 3/4 cup orange juice concentrate thawed
  • 1 tablespoon orange zest


  • In a small bowl, mix the crushed wafers and butter and stir to combine. Transfer to a 9-inch pie plate and press across the bottom and up the sides using the back of a measuring cup or glass until you have an even layer.
  • If using heavy whipping cream, beat the cream on high, adding the powdered sugar and vanilla after about 2 minutes. Beat until stiff peaks form, about 5 minutes total.
  • Add the sweetened condensed milk, orange juice, and zest and FOLD carefully to avoid losing the air in your whipped cream.
  • If you are using whipped topping, transfer to a bowl and add the milk, juice and zest and fold.
  • Transfer to the prepared pie plate and spread it evenly.
  • Cover with plastic wrap and freeze until firm; about 5 hours or overnight.
  • Wrapped tightly, this dish will freeze for up to 2 months. Also makes great bars! Serves 8-10.


Calories: 269kcal
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course Dessert
Cuisine American

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  1. This looks really yummy and I plan to try it this weekend. Could you please clarify how much butter to use for the crust? Did you mean 3/4 of a stick of butter which would be 6 tablespoons? I was confused by “3/4 tablespoons of a stick”?

    1. Thank you Katie! Some days I have time to stage and shoot like I want to and other days I’m just grabbing images before dinner. I’m sure you can tell the difference if you look around the blog much. 😉 I hope you enjoy the pie! –Rachel

    1. Thanks for pinning it Kaitlin! My Facebook fans had a serious competition going for pretzels and vanilla wafers. I think any of those would work great.

    1. Thank you Thalia! It was so good! A little rich, but not too much and just the right amount of orange. Make one and let me know if you like it. 🙂

    1. Thanks Dee! It’s actually the back to an old beehive. My dad is a beekeeper and I found it in the top of the hay loft when I was home last year. It makes a perfect background!

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.