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Orange Icebox Cake

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15 oz mandarin oranges 1 can, do not drain, see instructions below
3 oz orange gelatin
8 oz cream cheese softened
1 tsp vanilla extract
5.1 oz instant vanilla pudding
2 1/2 cups whole milk
24 oz Cool Whip thawed, 1 – 16 oz. plus 1 – 8 oz. container
14.4 oz graham crackers 3 whole sleeves
fresh orange zest 1 orange, zested for garnish



• 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.

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