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Orange Creamsicle Icebox Cake

Orange creamsicle icebox cake with alternating golden vanilla wafers and a pale orange cream layer that sets in the fridge for an easy, no-bake summer dessert. It tastes like an orange cream popsicle—softened wafers and creamy vanilla-orange filling in every slice.
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Prep Time 25 minutes
chilling 6 hours
Total Time 6 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

Vanilla wafers
  • 48 vanilla wafers or Nilla wafers Enough for 3 wafer layers plus lining the pan.
Creamsicle filling
  • 2 cup heavy cream Whip to stiff peaks for a stable, sliceable cake.
  • 8 oz cream cheese Soften to room temperature so it blends smoothly.
  • 1 cup powdered sugar Sweetens and thickens the orange cream layer.
  • 0.5 cup frozen orange juice concentrate, thawed Thawed concentrate provides the creamsicle orange flavor.
  • 2 tbsp orange zest Use fresh zest for bright citrus aroma.
  • 1 tsp vanilla extract Rounds out the vanilla-cream flavor.
Topping
  • Orange slices and zest for topping Add right before serving for the freshest look and flavor.

Equipment

  • 1 hand mixer

Method
 

Make the orange cream mixture
  1. Beat the softened cream cheese until smooth. Add powdered sugar, thawed orange juice concentrate, orange zest, and vanilla extract, and mix until the filling is pale and creamy.
Whip and combine
  1. In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the orange cream mixture until no streaks remain.
Layer in the pan
  1. Line a 9x13 pan with vanilla wafers. Arrange them snugly to create the first solid base layer.
Add first cream layer
  1. Spread 1/3 of the orange cream mixture over the wafers. Smooth the top so the next wafer layer adheres evenly.
Add second and third layers
  1. Repeat with 2 more layers of wafers and cream, ending with cream on top. Press gently at each stage so layers stay aligned and level.
Chill until set
  1. Refrigerate the cake at least 6 hours or overnight. The wafers will soften into a tender, cake-like texture as it chills.
Serve
  1. Top with fresh orange zest and orange slices before serving. Slice into portions after chilling for clean layers.

Notes

Pro tip: ensure the cream cheese is fully softened before mixing to prevent lumps, and whip the heavy cream to true stiff peaks so the layers hold their shape. Refrigerate covered up to 4 days; freezing isn’t recommended for best wafer texture. For a lighter option, use half-and-half plus an equal amount of whipped topping made with reduced-fat cream cheese, keeping the same folding method for stability.