Orange Creamsicle Bars

I posted this recipe in June of 2016 but it’s so good I wanted to share it again. Being an adult has its advantages but being a kid is a lot of fun! Summertime means long evenings playing outside and getting special treats. Orange Creamsicle Bars take me back to long ago summer evenings and there’s no baking involved!  I think they’ll be a summertime favorite for your family, too!

Orange Creamsicle Bars

When I was a kid the ice cream truck, carefully timed to arrive after dinner every summer evening announced itself with the loud playing of a bouncy tune which I believe was about chickens. My favorite treat was the orange pushup; a soft ice cream in a cardboard tube that had a plastic disc in the bottom and a stick protruding from the end. You used the stick to push up the disc which raised the ice cream to a lickable level. There are no ice cream trucks out here but I’ve found a way to recreate my favorite childhood treat.

I can’t believe how much my Orange Creamsicle Bars taste like the orange pushups I enjoyed as a kid. And they have the stamp of approval from both my kids and my grand kids. When I make these creamy treats I have a hard time keeping them in the house. The kids run off with as much as they can carry!

I’d have to say that Orange Creamsicle Bars are my favorite dessert. They’re cold and creamy and have that sweet orange sherbet flavor with the added bonus of cream cheese! I don’t make them too often because, if I did, the fire department would have to cut a hole in the side of the house to get me out!

Orange Creamsicle Bars are perfect for summer because you don’t bake them!

Before putting together the crust I put the bowl of my stand mixer and the whip attachment in the freezer. This ensures my whipped cream will stiffen up just right. Then I line a 13 x 9 inch baking pan with aluminum foil and spray the foil with cooking spray.

In a medium mixing bowl I combine graham cracker crumbs and sugar. Then I stir in the melted butter and mix until graham cracker crumbs resemble damp sand.

Next I firmly press the graham cracker mix into the bottom of the prepared baking pan making sure it’s evenly spread and reaches into the corners and along the edges. I put the baking pan with the crust in the freezer while I make the filling and whipped cream.

Orange Creamsicle Bars

In a large mixing bowl I beat cream cheese, condensed milk, and sugar until smooth.

Orange Creamsicle Bars

I stir the orange zest, orange juice, and orange extract in with the cream cheese mixture just enough to combine it all.

Orange Creamsicle Bars

Once those steps are done I take the bowl for the stand mixer from the freezer and pour in the heavy cream and powdered sugar. I whip until stiff peaks form.

Orange Creamsicle Bars

Then I very gently fold the whipped cream into the orange mixture. I’m careful not to over mix the filling.

Orange Creamsicle Bars

Remove the crust from the freezer and pour the filling over the crust. Use a spatula to get filling into the corners and along the edge.

Orange Creamsicle Bars

I put the Orange Creamsicle Bars in the freezer for at least 3 hours. This gives the filling time to set.

The aluminum foil makes it easy to lift the Orange Creamsicle Bars from the baking pan. I use a hot, dry knife to cut scrumptious squares. Before serving I decorate with mandarin orange slices or orange zest.

Orange Creamsicle Bars

Orange Creamsicle Bars

Orange Creamsicle Bars

Orange Creamsicle Bars

Orange Creamsicle Bars will transport you back to those summer evenings when you were a kid waiting for the ice cream truck! These creamy bars are the perfect no-bake summer treat.

Ingredients

  • For the crust:
  • 3 cups graham cracker crumbs (about 24 crackers)
  • 1 stick unsalted butter, melted
  • 4 tablespoons sugar
  • For the filling:
  • 2 (8 oz.) packages cream cheese, softened to room temperature
  • 1 (14 oz.) can sweetened condensed milk (not evaporated milk!)
  • 1 cup freshly squeezed orange juice (or use bottled juice with no sugar added)
  • 1 cup heavy cream
  • 1/3 cup sugar
  • 1/4 cup powdered sugar
  • 2 tablespoons orange zest (you’ll need at least 2 large oranges)
  • 3/4 teaspoon orange extract
  • Mandarin orange slices (optional for decorating bars)

Instructions

  1. Put the bowl of a stand mixer and the whip attachment in the freezer.
  2. Line a 13 x 9 inch baking pan with aluminum foil and spray the foil with cooking spray.
  3. In a medium mixing bowl combine graham cracker crumbs and sugar.
  4. Stir in the melted butter and mix until graham cracker crumbs resemble damp sand.
  5. Firmly press the graham cracker mix into the bottom of the prepared baking pan making sure it’s evenly spread and reaches into the corners and along the edges.
  6. Place the pan in the freezer while you prepare the filling.
  7. In a large mixing bowl beat cream cheese, condensed milk, and sugar until smooth.
  8. Stir in the orange zest, orange juice, and orange extract and mix just until combined.
  9. Remove the bowl for the stand mixer from the freezer and pour in the heavy cream and powdered sugar.
  10. Whip until stiff peaks form.
  11. Very gently fold the whipped cream into the orange mixture. Do not overmix.
  12. Remove the crust from the freezer and pour the filling over the crust. Use a spatula to get filling into the corners and along the edge.
  13. Place the Orange Creamsicle Bars in the freezer for at least 3 hours.
  14. To slice lift the bars from the baking pan using the aluminum foil then use a hot, dry knife to slice into squares.
  15. Decorate with mandarin orange slices or orange zest.

Notes

Let the bars thaw for a few minutes before serving.

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3 thoughts on “Orange Creamsicle Bars

  • August 25, 2017 at 9:13 am
    Permalink

    Oh wow, those look delicious!!! Beautiful plating!! Orange zest would be pretty all over the plate, but would it dry out?
    Excellent recipe, Beth!!!! You are just amazing with food! =]

    Reply
    • August 25, 2017 at 11:00 am
      Permalink

      Thanks, Lori. The zest does tend to dry out on the plate but you’re right. It would have been a great feature for the picture!

      Reply
    • August 25, 2017 at 11:49 am
      Permalink

      The zest would probably dry out quickly on the plate but you’re right. It would have been a great feature for the pictures! I’ll have to remember that for the next recipe like this! Thanks, Lori!

      Reply

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