National Creamsicle Day is a fine excuse to make something easy, cheerful, and just a little nostalgic. This simple baked dessert brings together the sweet comfort of sugar cookie dough with creamy vanilla and bright orange flavor for a treat that tastes like those old-fashioned creamsicle pops so many of us remember from hot summer afternoons. It is the kind of recipe that feels right at home in a Midwestern kitchen, where a shortcut or two is appreciated when it leads to a warm pan of dessert everybody wants a scoop of.
Serve this dessert warm with a spoon, much like a soft cookie cobbler, and top it with a scoop of vanilla ice cream or a dollop of whipped topping if you like. For a little extra color, add a few fresh orange slices or a sprinkle of orange zest on the side. It pairs especially well with coffee after supper, or with a glass of cold milk for the youngsters and the young at heart.
3-Ingredient Oven Baked National Creamsicle Day Dessert
Servings: 8
Ingredients
1 solid unwrapped log raw unbaked sugar cookie dough, about 16 to 18 ounces
1 cup orange marmalade
1 can (14 ounces) sweetened condensed milk
Directions
1. Preheat your oven to 350 degrees Fahrenheit and lightly grease an 8x8-inch baking dish.
2. Place the solid log of sugar cookie dough right in the center of the prepared baking dish.
3. Spoon the orange marmalade evenly over the top of the cookie dough, then pour the sweetened condensed milk over everything so it settles around the dough in the dish.
4. Bake for 35 to 40 minutes, or until the cookie dough is puffed and golden brown and the orange-cream mixture is bubbling around the edges.
5. Let the dessert rest for 10 to 15 minutes before serving so the sauce can thicken slightly. Scoop into bowls and serve warm.
Variations & Tips
Add vanilla: If you happen to have a splash of vanilla extract on hand, stir a little into the sweetened condensed milk before pouring it over the dough. It deepens that classic creamsicle flavor nicely.
Use orange preserves for more texture: Orange marmalade gives you those tender bits of peel, which I enjoy, but orange preserves work too if you want a smoother finish with plenty of citrus taste.
Watch the browning: Ovens in old farmhouses and new subdivisions alike can have minds of their own. If the top starts getting too dark before the center is done, lay a piece of foil loosely over the dish for the last 10 minutes of baking.
Serve it just warm, not piping hot: This dessert is at its best after a short rest. The sauce settles, the cookie softens into that cobbler-like texture, and each spoonful comes out rich and creamy instead of runny.