Chef Dad: Dreamsicle Cream Pie

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By Mike Gertzman By Mike Gertzman

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  • 1 Graham Cracker Pie Crust (found in your grocers Baking Goods section)*
  • 1 Cup Frozen Concentrated Orange Juice (no pulp, thawed)
  • ¼ Cup Jell-O® Brand Instant Vanilla Pudding Mixture
  • ½ Can of Sweetened Condensed Milk
  • 8 oz. Tub Cool Whip® (found in your grocers' freezer section, thawed)
  • 7 Drops of Red Food Coloring (optional)


  • In a large bowl, combine your 1 cup of orange concentrate with the vanilla pudding mixture.
  • Remember, just 1 cup of the concentrate and ¼ cup of the vanilla mix, not the whole container. 
  • Use a whisk to combine then add your ½ can of condensed milk and 7 drops of red food coloring. 
  • Whisk ingredients well then finally stir in your Cool Whip. 
  • Pour mixture into your pie shell. 
  • Use a spatula to smooth out the top then place into your refrigerator for at least 4 hours and up to overnight before serving.

Cook's Notes:

  • Try to find the "Two Extra Servings" size pie crust. 
  • You'll have enough mixture for the bigger one. 
  • The red food coloring gives your mixture slightly more of an orange appearance similar to the old "Dreamsicle" ice cream bars, but will taste the same either way. 
  • We are only using 1 cup of the concentrated OJ and about ½ of the pudding mixture on purpose. 
  • Try not to deviate from those amounts. 
  • Remember, we are not mixing the OJ concentrate with water. 
  • We want it straight from the can. 
  • The Cool Whip needs to thaw in your fridge (not on the counter) for at least 2-3 hours before using.