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Orange Dreamsicle Lush

Betty Crocker Kitchens
Updated Jul 25, 2019
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Everyone's favorite childhood ice cream treat becomes a sophisticated potluck dessert in this refreshing and creamy lush. Betty Crocker™ sugar cookie mix makes a perfect cookie crust, which gets topped with layers of creamy vanilla pudding, orange Jell-O® gelatin and Cool Whip whipped topping, then garnished with mandarin oranges for added flair. It’s guaranteed to be the favorite dessert at any potluck, and we recommend making it in a glass baking dish so everyone can see the pretty layers in its presentation.

Orange Dreamsicle Lush

  • Prep Time 40 min
  • Total 6 hr 40 min
  • Servings 18
  • Ingredients 11
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Ingredients

Cookie Base

Filling

  • 2 boxes (3 oz each) Jell-O® orange-flavored gelatin
  • 1/3 cup boiling water
  • 2 boxes (3.4 oz each) Jell-O® vanilla-flavor instant pudding & pie filling mix
  • 2 1/2 cups cold milk
  • 1 package (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 1 container (12 oz) Cool Whip frozen whipped topping, thawed

Decoration

  • 1/2 cup canned mandarin orange segments, drained

Instructions

  • Step 
    1
    Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, about 30 minutes.
  • Step 
    2
    In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
  • Step 
    3
    In small bowl, place gelatin, and add boiling water; beat with whisk until blended. Stir occasionally about 2 minutes or until mostly dissolved. In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Stir in dissolved gelatin. Let stand 5 minutes, stirring occasionally.
  • Step 
    4
    In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
  • Step 
    5
    Pour pudding mixture over cream cheese layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over pudding layer; carefully spread until even. Refrigerate 5 hours.
  • Step 
    6
    When ready to serve, sprinkle orange segments on top. Cut into 6 rows by 3 rows. Cover and refrigerate any remaining pieces.

Nutrition

410 Calories
19g Total Fat
4g Protein
55g Total Carbohydrate
41g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    Using a glass baking dish makes a pretty presentation with this dessert; a metal 13x9-inch pan will also work.
  • tip 2
    To quickly soften cream cheese, remove from wrapper, and place on microwavable plate; microwave uncovered on High about 15 seconds or just until softened.
  • tip 3
    Be sure to dollop mixtures on top of layers—it's easier to spread than spooning mixture in center and spreading.
  • tip 4
    Be sure to drain mandarin orange segments well before placing on top of whipped topping.
  • tip 5
    Mandarin oranges can be juicy, so be sure to drain well before garnishing.
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