Orange Creamsicle Bars

Orange Creamsicle Bars


And on the next episode of cheesecake bars: Orange Creamsicle! Your favorite childhood popsicle gets the ultimate upgrade.
  • Cooking spray
  • 10 graham crackers (from 2 sleeves), finely crushed (about 1½ c.)
  • ¼ c. granulated sugar
  • 6 tbsp. unsalted butter, melted
  • ¼ tsp. kosher salt
  • 8 oz. cream cheese, room temperature
  • ½ c. powdered sugar
  • 1½ tsp. pure vanilla extract
  • 2 c. Cool Whip
  • 1 c. boiling water
  • 6 oz. Jell-O orange flavor gelatin
  • 3½ c. Cool Whip, divided
  1. CRUST
  2. Lightly grease an 8"-by-8" baking pan with cooking spray and line the bottom with parchment, leaving a 2" overhang on 2 opposite sides. Lightly grease parchment with cooking spray.
  3. In a medium bowl, mix crackers, granulated sugar, butter, and salt until mixture resembles wet sand and holds together when pressed.
  4. Scrape cracker mixture into prepared pan and press into an even layer with the back of a spoon or measuring cup.
  6. In a medium bowl, using a handheld mixer (or in the large bowl of a stand mixer fitted with the whisk attachment), beat cream cheese, powdered sugar, and vanilla on medium-high speed until smooth and silky, about 3 minutes.
  7. Using a spatula, mix 1 cup Cool Whip into cream cheese mixture to lighten the texture. Fold in remaining 1 cup Cool Whip.
  8. Spread vanilla layer evenly over prepared crust. Refrigerate until ready to use.
  10. In a medium heatproof bowl, pour boiling water over gelatin and whisk until gelatin is dissolved. Place bowl in refrigerator and let cool until mixture is room temperature, about 10 minutes. (Do not refrigerate for any longer—you don’t want the gelatin to set, just slightly cool so it doesn’t melt the whipped cream.)
  11. Whisk in 2 cups Cool Whip until combined. Spread orange layer over vanilla layer. Cover and refrigerate until orange layer is set, at least 1 hour or up 3 days.
  12. Spread remaining 1½ cups Cool Whip in an even layer over orange layer.
  13. Run a small offset spatula or thin knife around edges of pan. Using parchment overhang, lift bar out of pan and transfer to a cutting board. Slice into squares.

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