- 65 NILLA Wafers (almost a full box), reserve the rest of the box for topping
- 5 tablespoon butter, melted and unsalted
- 1/4 cup sugar
- 4 cups softened (but not melted!) orange sherbet
- 8 ounces cream cheese (not fat free), softened and at room temp
- 12 ounces whipped topping plus additional for serving
- 7 ounces marshmallow fluff
- 1 teaspoon orange extract (optional but it bumps up the orange flavor)
- Lightly spray a 12” non-stick springform pan; set aside. *See note 1 for a different pan sizes
- In a food processor pulse the NILLA Wafers until crumbs form *note, do not process to a powder. Add the crumbs to a bowl and add in the sugar mixing just until combined. Pour in the butter and mix with a fork coating all of the crumbs evenly.
- Pour the crumbs into the springform pan and using the bottom of a flat-bottomed glass (or a measuring cup) press the crumbs on the bottom and up the sides of the pan. *See note 2 as it’s important! Pop this into the freezer while you make the filling.
- In either, a standing mixer fitted with the paddle or in a large bowl (using electric beaters), add the cream cheese and beat until creamy. Add in the fluff and beat until combined. Fold in the whipped topping just to incorporate. Last, add in orange sherbet and extract. Fold in until smooth and creamy. If there are lumps (meaning your sherbet isn’t softened enough, you can use the mixture to just mix gently. You don’t want deflate the whipped topping.
- Remove the pie crust from the freezer and pour the mixture into it. Smooth the top and put the entire pie into the freezer, uncovered for at least 6 hours to overnight. After 6 hours double wrap the pie in plastic wrap – avoid pressing the plastic wrap down on top of the filling.
- When ready to serve, unwrap and let it set on the counter only for a few minutes. Remove it from the springform pan and cut with a warm knife (I just run mine under hot water for a minute, wipe it dry then slice).
- Top with additional whipped topping and a couple reserved NILLA Wafers.
- Store leftovers, covered in the freezer.
1. If you only have a 10” springform pan, you will have extra filling leftover (BONUS!). Just pour that into a freezer safe bowl (with lid). When frozen, scoop out for amazing orange cream “Ice cream”. If you only have a pie plate, make sure that you can freeze in it. A deep-dish pie pan is best but if you only have a 9” pie plate you will most definitely have extra filling – again BONUS!
2. It’s super important to compress the crumb mixture tightly on the bottom and the sides as this will prevent the crust from crumbling apart when cutting. Additionally you want to make sure that your crust is of even thickness. My crust went up to the top of my pan just about a 1/4” thickness.