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Orange Creamsicle Icebox Cake

Orange creamsicle icebox cake with pale orange and white alternating layers of softened vanilla wafers and orange-vanilla cream. No-bake, chilled until the wafers soften into a creamy cake-bar texture.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Orange cream layer
  • 48 vanilla wafers or Nilla wafers Use vanilla wafers for the icebox-cake layers.
  • 2 cup heavy cream Cold for best whipping.
  • 8 oz cream cheese, softened Soften to room temperature for a smooth cream.
  • 1 cup powdered sugar Sweetens and thickens the cream mixture.
  • 0.5 cup frozen orange juice concentrate, thawed Thaws fully before mixing.
  • 2 tbsp orange zest Zest for both flavor and the signature pale-orange color.
  • 1 tsp vanilla extract Adds classic creamsicle flavor.
  • 1 Orange slices and zest for topping Optional but recommended for serving.

Equipment

  • 1 stand mixer
  • 1 9x13 pan

Method
 

Make the orange cream base
  1. Beat the softened cream cheese until smooth, then mix in the powdered sugar, orange juice concentrate, orange zest, and vanilla extract until evenly combined.
  2. Stop and scrape the bowl as needed so the orange cream is smooth without lumps.
Whip and fold
  1. Whip the heavy cream in a separate bowl to stiff peaks, 2-4 minutes depending on mixer power, until the cream holds firm ridges.
  2. Fold the whipped cream into the cream cheese mixture gently until no white streaks remain.
Assemble the icebox cake
  1. Line a 9x13 pan with vanilla wafers to form the first cake layer.
  2. Spread 1/3 of the orange cream mixture evenly over the wafers.
  3. Repeat with 2 more layers of wafers and orange cream, ending with cream on top.
Chill and serve
  1. Refrigerate at least 6 hours or overnight, covered, so the wafers soften into cake-like layers.
  2. Top with fresh orange zest and orange slices just before serving for bright flavor and visual contrast.

Notes

For the smoothest layers, soften the cream cheese fully and chill the heavy cream before whipping. Refrigerate covered for 3 days; freezing is not recommended because the wafer texture can turn watery when thawed. If you want a lighter version, swap part of the heavy cream for equal amount of cold Greek yogurt, then chill longer to help it set.