The Kitchn: Orange creamsicle dream bars will have everyone fighting for seconds

Some of my most cherished summer memories were made at the community pool. As soon as we heard the jingle of the ice cream truck, my friends and I would abandon the pool for the parking lot. Some went for the Mario ice cream with the gumball nose and others for the patriotic popsicles. My go-to ice cream truck order was always an orange-creamsicle ice cream bar. Even though it wasn’t shaped like a cartoon or studded with chocolate and candies, I stand by my choice even today.

There’s a reason why that orange creamsicle flavor is so good in anything from a pudding cake to an orange mousse: You can’t beat the sweet vanilla-orange combination. I was inspired by my childhood favorite to make pretty layered bars. These orange creamsicle dream bars have four fun layers and require exactly zero time in the oven. Here’s how to make them.

Why you’ll love it

Key ingredients in Orange Creamsicle Dream Bars

Orange Creamsicle Dream Bars

Serves 9

8 ounces cream cheese

8 tablespoons (1 stick) unsalted butter

12 full-size graham crackers (about 6 1/2 ounces), or 1 1/2 cups graham cracker crumbs

2 tablespoons granulated sugar

1/2 teaspoon kosher salt, divided

1 medium orange

1/2 cup powdered sugar

1 tablespoon vanilla extract

1 (8-ounce) container thawed frozen whipped topping, such as Cool Whip, divided

2 tablespoons powdered orange gelatin dessert mix (about 1 ounce)

1. Let 8 ounces cream cheese sit at room temperature until softened, about 45 minutes. (Alternatively, place the cream cheese in a small microwave-safe bowl, and microwave until very soft, 15 to 20 seconds.)

2. Line the bottom and sides of an 8-by-8-inch baking pan (about 2 inches tall) with two sheets of parchment paper, positioning them perpendicular to each other and making sure they are long enough to hang over all four sides by at least 1 inch to form a sling.

3. Melt 1 stick unsalted butter in a small microwave-safe bowl in 20-second bursts until mostly melted, about 40 seconds total (it will melt completely as it sits). (Alternatively, melt the butter in a small saucepan over medium heat.) Set aside to cool slightly.

4. Break 12 whole graham cracker sheets into rough pieces and place in a food processor fitted with a blade attachment. Add 2 tablespoons granulated sugar and 1/4 teaspoon of the kosher salt. Process until the crackers are the texture of sand, about 15 seconds. Add the melted butter and pulse to combine, 6 to 8 (1-second) pulses. (If using graham cracker crumbs, just stir the crumbs and butter together in a medium bowl.)

5. Transfer the mixture to the baking dish. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners. Refrigerate while you prepare the filling.

6. Wash and dry the food processor, blade, and butter bowl. Halve 1 medium orange. Finely grate the zest of one half into the food processor. Juice that half until you have 2 tablespoons, then add to the food processor. Reserve the remaining 1/2 orange for garnish.

7. Add the cream cheese, 1/2 cup powdered sugar, 1 tablespoon vanilla extract, and the remaining 1/4 teaspoon kosher salt to the food processor. Process until very smooth and lightened in texture, about 1 minute.

8. Transfer 1/2 cup of the cream cheese mixture to a medium bowl. Add 3/4 cup of the whipped topping and gently fold together with a flexible spatula. Spread over the crust in an even layer; reserve the bowl (no need to wash).

9. Add 2 tablespoons powdered orange gelatin mix to the remaining cream cheese mixture in the food processor. Process until completely incorporated, scraping the bottom and sides of the bowl as needed, 30 seconds to 1 minute total. Transfer to the now-empty bowl, add 3/4 cup of the whipped topping, and gently fold together with a flexible spatula until no streaks remain. Dollop into the baking pan and spread into an even layer.

10. Dollop the remaining 1 1/2 cups whipped topping over the orange layer and spread into an even layer. Cover and refrigerate until set, at least 4 hours or up to overnight.

11. Grasping the excess parchment paper, lift the slab out of the pan and place on a cutting board or serving platter. Cut a thin round off of the reserved 1/2 orange, then cut the round into 9 wedges. Finely grate the zest from the rest of the orange half over the top of the bars, then top with the orange wedges. Cut into 9 bars, wiping the knife between each cut to maintain the layered appearance.

Recipe notes

(Patty Catalano is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)