Recipe Background
Remember when the ice cream truck would come down the street and you would grab a delicious orange creamsicle pop? Creamsicle Bars find that feeling and transform it into something new but equally delicious! A buttery, crumbly crust upholds creamy layers of tangy, fluffy, vanilla and bright orange in a cool and refreshing treat! Creamsicle Bars are charming and nostalgic, plain and simple.
Remember when the ice cream truck would come down the street and you would grab a delicious orange creamsicle pop? Creamsicle Bars find that feeling and transform it into something new but equally delicious! A buttery, crumbly crust upholds creamy layers of tangy, fluffy, vanilla and bright orange in a cool and refreshing treat! Creamsicle Bars are charming and nostalgic, plain and simple.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs from about 10 crackers
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted
- 1/4 teaspoon kosher salt
For the filling:
- 1 (8-ounce) package cream cheese room temperature
- 1/2 cup powdered sugar
- 1 1/2 teaspoons pure vanilla extract
- 5 1/2 cups frozen whipped topping thawed, divided
- 2 (3-ounce) packages orange-flavored gelatin
- 1 cup water boiling
Directions
- Lightly coat an 8-inch square baking pan with cooking spray.
- Line the bottom of the prepared baking pan with parchment paper, leaving a 2-inch overhang on two opposing sides of the pan.
- Lightly coat the parchment paper with cooking spray.
- In a medium bowl, add the graham cracker crumbs, the granulated sugar, the melted butter, and the salt and fold until the mixture resembles wet sand and holds together when pressed down.
- Scrape the crust mixture into the prepared pan and press it into an even layer using the back of a spoon or the bottom of a measuring cup.
- In a medium bowl, add the cream cheese, the powdered sugar, and the vanilla and using an electric handheld mixer on medium-high speed, beat until smooth and silky, about 3 minutes.
- Add 1 cup of the whipped topping to the cream cheese mixture and using a spatula, fold to combine.
- Add 1 cup of the remaining whipped topping to the cream cheese mixture and fold to combine.
- Spread the cream cheese mixture evenly over the prepared crust in the baking pan.
- Place the pan in the refrigerator until ready to use.
- In a medium heatproof bowl, add the gelatin.
- Pour the boiling water over the gelatin and whisk until the gelatin is dissolved.
- Place the bowl in the refrigerator and allow the gelatin mixture to cool to room temperature, about 10 minutes. The gelatin should be cool but not set.
- Transfer the pan from the refrigerator, then add 2 cups of the remaining whipped topping to the gelatin mixture and whisk to combine.
- Evenly spread the gelatin mixture over the cream cheese mixture.
- Cover the pan and refrigerate it until the gelatin mixture is set, at least 1 hour and up to 3 days.
- Transfer the pan from the refrigerator, uncover it, and spread the remaining 1/2 cup of the whipped topping in an even layer over the gelatin mixture in the pan.
- Carefully run a small, offset spatula or a thin knife around the edges of the pan.
- Using the parchment paper overhang, lift the dessert out of the pan and transfer it to a cutting board.
- Slice into squares and serve.
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