No-Bake Funfetti Oreo Icebox Cake (Print version)
A chilled Oreo icebox cake with creamy vanilla cheesecake filling, rainbow sprinkles, and soft cookie layers.
# Ingredients:
For the cake layers
01 -
36 Golden Oreos or Birthday Cake Oreos, plus 8 more for crushing on top
02 -
1/2 cup (120 ml) whole milk, for dipping cookies
For the funfetti filling
03 -
8 oz (225 g) full-fat cream cheese, softened
04 -
1 cup (120 g) powdered sugar
05 -
1 teaspoon vanilla extract
06 -
1/4 teaspoon almond extract, optional
07 -
1/8 teaspoon fine salt
08 -
1 box (3.4 oz or 96 g) instant vanilla pudding mix
09 -
1 1/2 cups (360 ml) cold whole milk
10 -
12 oz (340 g) whipped topping, thawed and divided
11 -
1/3 cup (55 g) rainbow jimmies, plus more for topping
# Instructions:
01 -
Line a 9-inch square pan with parchment paper, leaving overhang on two sides for easy lifting after chilling.
02 -
In a large bowl, beat the softened cream cheese, powdered sugar, vanilla, almond extract, and salt until smooth and fluffy, about 2 minutes.
03 -
In a separate bowl, whisk the instant pudding mix with 1 1/2 cups cold milk until thickened, about 2 minutes. Beat it into the cream cheese mixture until smooth.
04 -
Fold in about 9 oz of the whipped topping until light and even. Gently fold in the rainbow jimmies with just a few strokes.
05 -
Quickly dip Oreos in the 1/2 cup milk, then arrange 12 cookies in the pan. Spread one-third of the filling over the cookies. Repeat twice more with dipped cookies and filling.
06 -
Spread the remaining whipped topping over the cake. Cover and refrigerate for at least 8 hours, preferably overnight, until the cookies are soft and the filling is set.
07 -
Crush the reserved Oreos and scatter them over the chilled cake with extra sprinkles. Slice cold and serve straight from the refrigerator.
# Good to know:
01 -
Best after an overnight chill for clean slices.
02 -
Keep refrigerated until ready to serve.
03 -
Use rainbow jimmies in the filling to reduce color bleeding.