No-Bake Funfetti Oreo Icebox Cake
Creamy, colorful, and delightfully simple, this No-Bake Funfetti Oreo Icebox Cake is a celebration in every slice.
Servings: 8 servings
Equipment
- Mixing Bowl
- Electric Mixer
- 9x13 inch Dish
Ingredients
Ingredients
- 2 packages Birthday Cake Oreos Use sealed packages, room temperature.
- 2 cups Heavy Cream Cold, for best whipping.
- 1 cup Cream Cheese Softened, at room temperature for easy mixing.
- 1 cup Powdered Sugar Sifted if lumpy.
- 1 teaspoon Vanilla Extract Pure vanilla gives best flavor.
- 1/2 cup Colorful Sprinkles Jimmies or non-melting sprinkles.
Instructions
- Chill your mixing bowl and beaters in the fridge for 10 minutes if possible; cold equipment helps heavy cream whip faster.
- In a mixing bowl, pour the 2 cups heavy cream and beat with an electric mixer on medium-high until stiff peaks form, about 3–4 minutes.
- In another large bowl, add 1 cup softened cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla extract. Beat until smooth and completely lump-free.
- Gently fold the whipped cream into the cream cheese mixture in two additions.
- In a 9×13 inch dish, arrange a single layer of Birthday Cake Oreos across the bottom.
- Spread half of the cream mixture evenly over the Oreo layer.
- Add another full layer of Oreos on top of the cream, pressing gently to ensure contact with the filling.
- Spread the remaining cream mixture over the second layer of Oreos and smooth the surface. Sprinkle 1/2 cup colorful sprinkles across the top.
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, though overnight yields cleaner slices.
Notes
For best results, chill overnight for cleaner slices. You can also use different types of Oreos for varied flavors.