Orange Creamsicle Cups

A layered dessert cup reminiscent of a creamsicle, with whipped cream on top, featuring layers of orange segments, cream, and cookie crumbs, all placed on a blue polka-dotted napkin.

5 from 1 vote

These creamsicle pudding cups are a shortbread cookie crust filled with orange vanilla fluff pudding, mandarin oranges, and whipped topping.

Prep Time30

Cook Time0

Chill Time2 35

Servings: cups

Author: Miranda Couse

Ingredients

16 shortbread cookies (1 1/2 cups shortbread crumbs) 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

Add the 16 shortbread cookies (1 1/2 cups shortbread crumbs) 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.
In a medium mixing bowl, add the 1 cup boiling water and 3 ounces orange jello mix. Stir until the jello is completely dissolved.
Add in the 1/2 cup cold water and stir until combined.
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.
Add in the 3.4 ounces instant vanilla pudding and whisk until the mixture becomes a thicker consistency and smooth.
Whisk in half of an 8 ounce container of whipped topping until fully incorporated.
Place back in the refrigerator for 20 minutes to firm up.
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.
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.
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.
Using 8 ounce container, add 2 tablespoons shortbread crumbs to the bottom of 6 containers. Press the shortbread crumbs until flattened.
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.
Lay 6 to 7 mandarin orange slices in one layer on top of the orange fluff mixture.
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.
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.
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.

Nutrition