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Orange Creamsicle Icebox Cake

Orange creamsicle icebox cake is a no-bake dessert made with pale orange cream and golden vanilla wafer layers that soften in the fridge. The orange vanilla filling tastes like an orange cream popsicle in creamy, sliceable form.
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Prep Time 25 minutes
Chilling 6 hours
Total Time 6 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Vanilla wafer layers
  • 48 vanilla wafers or Nilla wafers Use plain vanilla wafers.
Orange creamsicle cream
  • 2 cup heavy cream Chill before whipping for best volume.
  • 8 oz cream cheese, softened Soften to room temperature so the mixture is smooth.
  • 1 cup powdered sugar Add to sweeten the orange cream.
  • 0.5 cup frozen orange juice concentrate, thawed Thaw completely; drain off any excess if very thick.
  • 2 tbsp orange zest Use finely grated zest for bright flavor.
  • 1 tsp vanilla extract Stir in after adding the orange ingredients.
Topping
  • 1 orange slices and zest for topping Slice fresh orange for serving and finish with extra zest.

Equipment

  • 1 sheet pan

Method
 

Make the orange cream base
  1. Beat the cream cheese until smooth, then mix in the powdered sugar, orange juice concentrate, orange zest, and vanilla extract until evenly combined.
  2. Set the cream cheese mixture aside while you whip the heavy cream.
Whip and fold
  1. In a separate bowl, whip the heavy cream to stiff peaks, then fold it into the cream cheese mixture until the orange cream is light and uniform.
Layer the cake
  1. Line a 9x13 pan with vanilla wafers to form the bottom layer.
  2. Spread about 1/3 of the orange cream mixture over the wafers, smoothing into an even layer.
  3. Add another layer of wafers and repeat with 1/3 of the orange cream, then repeat one more time, ending with cream on top.
Chill and serve
  1. Refrigerate at least 6 hours or overnight so the wafers soften into a cake-like texture.
  2. Top with fresh orange zest and orange slices right before serving for the best color and flavor.

Notes

Pro tip: chill the heavy cream before whipping and soften the cream cheese fully so the filling stays smooth and thick. Store covered in the refrigerator up to 4 days; freezer: no (texture may change after thawing). For a lighter option, use reduced-fat cream cheese and light whipped topping, but expect a softer set.