These triple-layered orange
bars have us feeling all nostalgic for the classic frozen Popsicle treat that inspired them. But we won’t linger on it for too long because, just like the inspiration, these bars are irresistibly good. They’re creamy, dreamy, and the perfect blend of citrusy orange and vanilla bean flavor paired with a graham cracker crust.
Despite looking like a pastry chef came into your home and put them together, these are so easy to make! Our secret to success is using store-bought ingredients, like graham crackers, orange Jell-O, vanilla pudding, and Cool Whip.
Start with a classic press-in graham cracker crust made of butter, sugar, graham cracker crumbs, and a touch of salt. Then add a cream cheese-based vanilla layer prepared from whipped sweetened cream cheese with a touch of Cool Whip to lighten it to a thick pudding consistency. This layer sets immediately, so you can proceed right onto the orange layer prepared with orange Jell-O, boiling water, and more cool whip. Tip: Wondering how much Cool Whip to buy? You will need 2 tubs of Cool Whip topping to complete this recipe.
Refrigerate the bars until well chilled to set the orange layer, then spread a generous dollop of Cool Whip over top to finish the final layer before serving. Don’t be intimidated to slice right in with a sharp knife—just make sure to wipe the knife off between each cut to keep the layers nice and neat. Some whipped topping is likely to stick to the knife and you don’t want that messing up the next slice.
Ingredients
Crust
- Cooking spray
- 10graham crackers (from 2 sleeves), finely crushed (about 1 1/2 c.)
- 1/4 c.granulated sugar
- 6 tbsp.unsalted butter, melted
- 1/4 tsp.kosher salt
Vanilla Layer
- 8 oz.cream cheese, room temperature
- 1/2 c.powdered sugar
- 1 1/2 tsp.pure vanilla extract
- 2 c.Cool Whip
Orange Layer & Assembly
- 1 c.boiling water
- 6 oz.Jell-O orange flavor gelatin
- 3 1/2 c.Cool Whip, divided
Directions
-
Crust
- Step 1
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.
- Step 2In a medium bowl, mix crackers, granulated sugar, butter, and salt until mixture resembles wet sand and holds together when pressed.
- Step 3Scrape cracker mixture into prepared pan and press into an even layer with the back of a spoon or measuring cup.
- Step 1
-
Vanilla Layer
- Step 1In 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.
- Step 2Using a spatula, mix 1 cup Cool Whip into cream cheese mixture to lighten the texture. Fold in remaining 1 cup Cool Whip.
- Step 3Spread vanilla layer evenly over prepared crust. Refrigerate until ready to use.
-
Orange Layer & Assembly
- Step 1In 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.)
- Step 2Whisk 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.
- Step 3Spread remaining 1 1/2 cups Cool Whip in an even layer over orange layer.
- Step 4Run 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.
