Orange Creamsicle Icebox Cake

Prepare the pan - Line a 9x5-inch loaf pan with plastic wrap, leaving an overhang on the sides.

Make the pudding - In a medium bowl, whisk together the orange juice, zest, pudding mix, and cold milk until smooth. Chill in the refrigerator for 30 minutes.

Make the cream cheese layer - Meanwhile, in a medium bowl with an electric hand mixer fitted with beater attachments, beat the cream cheese, powdered sugar, and vanilla together and mix until well combined. In a separate medium bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.

Assemble the cake - Place a layer of graham crackers on the bottom of the prepared pan, breaking them to fit if necessary. Spread 1/3 of the cream cheese mixture over the graham crackers, followed by half of the orange pudding mixture. Repeat with another layer of graham crackers, 1/3 of the cream cheese mixture, and the remaining orange pudding mixture. Finish with a final layer of graham crackers and the remaining cream cheese mixture on top.

Chill the cake - Cover the loaf pan with plastic wrap and freeze for at least 4 hours, or overnight, to allow the cake to set.

Unmold and serve the cake - To serve, remove the cake from the freezer and let set at room temperature for 30 minutes to thaw slightly. Then carefully remove the plastic wrap and invert the loaf pan onto a serving platter. Remove the pan and garnish the cake with the orange slices, if desired. Slice and serve cold.