The orange-and-vanilla combo will always feel like summer to me—like those ice cream truck days when one bite could turn a sticky afternoon into something sweet and simple. That’s the exact nostalgia these Orange Creamsicle Dessert Cups deliver, only dressed up for parties: a buttery shortbread crumb base, a dreamy orange-vanilla fluff layer, juicy mandarin oranges, and a cloud of whipped topping on top. They’re cold, creamy, and the kind of dessert that “accidentally” becomes the first thing gone at the table.
Why You’ll Love These Orange Creamsicle Dessert Cups
These cups are easy, make-ahead friendly, and they look like you did something fancy—without needing to bake a thing. If you’re into fun, nostalgic treats like my Push Pop Ice Cream, you’ll love how these give the same creamsicle vibe in a spoonable, party-ready format. And if you’re building a menu, they fit right in with the rest of my Desserts—especially for potlucks, pool days, and birthday tables where you don’t want to fuss with cake.
Ingredients You’ll Need
This recipe keeps it simple, but every ingredient pulls its weight.
- Shortbread crumbs: Keebler Sandies make a buttery, melt-in-your-mouth base.
- Orange Jell-O + water: This is the “orange” backbone and helps the filling set up properly.
- Instant vanilla pudding mix: Make sure it’s instant (not cook-and-serve) for the right texture.
- Whipped topping (Cool Whip), thawed: Gives the fluff that classic creamy lift.
- Mandarin oranges, drained well: Adds bright, juicy pops between creamy layers.
If you love no-bake, creamy desserts, you’ll probably also want my Lemon Cream Cheese Dump Cake for an equally crowd-pleasing shortcut. And if fruity desserts are your thing, these cups sit perfectly next to something bakery-style like Blueberry Cheesecake Rolls on a brunch or shower spread.
How to Make Orange Creamsicle Cups
1) Make the cookie crumb base
Crush the shortbread cookies in a food processor (or in a zip-top bag with a rolling pin) until you have fine crumbs. A few bigger bits are totally fine if you like texture.
2) Build the orange-vanilla fluff
In a medium bowl, stir the orange Jell-O into boiling water for 2–3 minutes, until completely dissolved. Add the cold water, stir, then chill the liquid Jell-O for 15 minutes (it should still be liquid—just cooled down).
Whisk in the instant vanilla pudding until the mixture thickens and looks smooth. Whisk in half of the first 8-ounce tub of whipped topping. Chill 20 minutes to firm up, then whisk in the remaining 4 ounces from that same tub until fully combined (no white streaks). Transfer the orange fluff to a piping bag (or a zip-top bag with the corner snipped).
Put the second 8-ounce tub of whipped topping in another piping bag for easy layering.
3) Assemble the cups
In six 8-ounce cups:
- Add 2 Tbsp crumbs and press flat.
- Pipe a smooth, even layer of orange fluff (seal it to the edges).
- Add 6–7 mandarin slices in a single layer (patted dry helps a lot).
- Pipe an even layer of whipped topping.
- Repeat: crumbs → orange fluff → mandarins → finish with a taller whipped topping swirl.
These are adorable for parties in the same “looks impressive, feels easy” way a Bento Cake does, and they pair beautifully with something bold and fun like Dubai Chocolate Covered Strawberries if you want a dessert table that makes people pull out their phones.
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Orange Creamsicle Dessert Cups
- Total Time: 30 minutes
- Yield: 6 cups 1x
Description
These creamsicle pudding cups are a shortbread cookie crust filled with orange vanilla fluff pudding, mandarin oranges, and whipped topping.
Ingredients
1 1/2 cups shortbread crumbs 16 shortbread cookies (I used Keebler sandies)
3 ounces orange jello
1 cup boiling water
1/2 cup cold water
3.4 ounces instant vanilla pudding
16 ounces (two 8 ounce containers) whipped topping thawed and divided
23.5 ounce container mandarin oranges drained well
Instructions
1. Add the shortbread cookies in a storage bag or a food processor. Crush using a rolling pin if using a storage bag or pulse on high if using a food processor until fine crumbs form. You can leave some larger pieces if you would like.
2. In a medium mixing bowl, add the boiling water and orange jello mix. Stir until the jello is completely dissolved.
3. Add in the cold water and stir until combined.
4. Place the jello in the fridge to cool for 15 minutes. The gelatin will still be completely liquid but cool enough to continue to the next step.
5. Add in the instant vanilla pudding and whisk until the mixture becomes a thicker consistency and smooth.
6. Whisk in half of an 8 ounce container of whipped topping until fully incorporated.
7. Place back in the refrigerator for 20 minutes to firm up.
8. Add the remaining 4 ounces from the first 8 ounce container to the chilled orange mixture. Whisk until fully combined and no white streaks are left. Scrape down the sides and bottom of the bowl and mix in any remaining white.
9. Place the orange mixture in a disposable piping bag or storage bag. Cut a corner or tip of bag large enough to make a nickel sized hole.
10. Place the remaining 8 ounces of whipped topping in a second disposable piping bag or storage bag. Cut a corner or tip of the piping bag off making a nickel sized hole.
11. Using 8 ounce container, add 2 tablespoons shortbread crumbs to the bottom of 6 containers. Press the shortbread crumbs until flattened.
12. Pipe a level swirl of orange fluff mixture on top of the crumbs making sure to from the side of the container all the way to the center making an even, sealed layer of orange fluff mixture.
13. Lay 6 to 7 mandarin orange slices in one layer on top of the orange fluff mixture.
14. Pipe a level swirl of whipped topping on top of the mandarin oranges starting from the side of the cup and working the swirl to the center making an even, sealed layer.
15. Repeat adding another even layer of 2 tablespoons of shortbread crumbs, a level swirl of orange fluff mixture, 6 – 9 mandarin oranges, and a tall swirl or cloud of whipped topping on the top.
16. Store in an airtight container in the refrigerator until ready to serve.
Notes
Use a spoon to flatten the orange fluff mixture or whipped topping if needed.
Storage: These orange creamsicle cups can be stored covered in the fridge for 4-5 days. You will find that the fruit will leak a little juice the longer it sits in the fridge.
Freezing: Freeze these cups in an freezer bag or container for up to 3 months.
Thaw: Thaw on the counter for 30 minutes or in the fridge overnight.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
Variations and Storage
Easy swaps
- Different crust: Golden Oreos, Lorna Doone, or graham crackers all work.
- Different flavor: Swap orange Jell-O + mandarins for strawberry/cherry + sliced berries or cherries for a “berries and cream” vibe.
- Add crunch: Sprinkle on chopped pistachios or crushed cookies right before serving.
Storage and freezing
- Fridge: Cover and refrigerate 4–5 days. (The fruit may release some juice over time.)
- Freeze: Freeze up to 3 months in a freezer-safe container/bag.
- Thaw: 30 minutes on the counter or overnight in the fridge.
Serving tip: These are amazing with something extra creamy alongside—try a scoop of Dulce de Leche Ice Cream on the plate for a caramel twist, or make it a “coffee + dessert” moment with Ninja Creami Coffee Ice Cream.
What is a creamsicle?
A creamsicle is a classic frozen treat that combines bright citrus (usually orange) with a creamy vanilla center. That’s the signature flavor you’re recreating here—sweet orange + smooth vanilla in one dreamy bite.
Can I use a different flavor of Jell-O?
Yes! You can swap the orange Jell-O for another flavor to change the whole vibe. Strawberry, cherry, raspberry, or even lemon work great. Just match the fruit layer to your Jell-O (strawberries with strawberry, cherries with cherry, etc.) for the best flavor.
Can I double this recipe?
Absolutely. This recipe doubles easily—just double every ingredient and plan for either more cups or a larger dish. Chill times stay about the same, though a bigger batch may take a little longer to firm up.
Can I make this in an 8×8 dish?
Yes—this works great as a layered no-bake dessert “lush” style in an 8×8. Press the crumbs into the bottom, spread the orange fluff over it, add mandarins, and finish with whipped topping (or repeat layers if your dish has the height). Chill until set, then scoop or slice to serve.