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No-Bake Funfetti Oreo Icebox Cake

A colorful, creamy, and easy dessert that combines layers of cookies, fluffy filling, and sprinkles, perfect for celebrations without the need for baking.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 9 slices
Course: Dessert, Party
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake layers
  • 36 to 40 pieces Oreo cookies (Golden or Birthday Cake Oreos recommended)
  • 1.5 cups cold milk Whole or 2 percent works well.
For the filling
  • 8 ounces cream cheese, softened Let it sit at room temperature.
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 cups heavy cream or whipped topping Use what you prefer.
  • 3.4 ounces instant vanilla pudding mix (optional)
  • 1/3 to 1/2 cup rainbow sprinkles Use jimmies for less color bleed.
  • 1 pinch salt To balance sweetness.
For topping
  • as needed Extra Oreos and sprinkles Optional but festive.

Method
 

Preparation
  1. Chill your mixing bowl and beaters for a few minutes.
  2. Whip the heavy cream to soft peaks and set aside.
  3. In a separate bowl, beat the cream cheese until smooth.
  4. Add powdered sugar, vanilla, and a pinch of salt to the cream cheese. Blend until creamy with no lumps.
  5. If using pudding mix, sprinkle it into the cream cheese mixture and mix until combined.
  6. Fold the whipped cream or whipped topping gently into the cream cheese mixture.
  7. Sprinkle in the rainbow sprinkles and fold gently.
Assembly
  1. Pour the milk into a shallow dish and dunk each Oreo for 1-2 seconds per side.
  2. Line the bottom of an 8x8 or 9x9 dish with a layer of dipped Oreos.
  3. Spread a third of the funfetti filling over the cookies. Repeat with cookies and filling to make 3 layers, ending with filling on top.
  4. Decorate with crushed Oreos and more sprinkles.
Chilling
  1. Cover and chill for at least 6 hours, preferably overnight.

Notes

Keep dips quick when softening the cookies. The filling should be thick enough to hold soft peaks. Clean your knife between cuts for neat slices.