Step 1

In a large bowl, combine the shortbread cookie crumbs with the melted butter. Pour into a prepared 8 in pie dish and firmly press to the edges to form a pie crust.

Step 2

In a large bowl, beat the cream cheese until it is light and fluffy.

Step 3

Add in the powdered sugar, orange juice, orange extract, and salt and beat until everything is combined. (If you are adding the zest, add it here.)

Step 4

Gently fold in the whipped topping.

Step 5

Pour creamsicle filling into prepared pie crust. Smooth out with a small offset spatula.

Step 6

Smooth out a layer of whipped topping (about 2 cups, can use more or less depending on preference) over the creamsicle filling.

Step 7

Refrigerate for at least 1 hour, up to 3 days if covered. Top with an orange wedge. (optional)