No-Bake Funfetti Oreo Icebox Cake Recipe

Why You’ll Love This Recipe

I love how this cake combines everything I crave in a no-bake dessert: creamy layers, sweet vanilla flavor, and a playful pop of color. It’s a hit with both kids and adults, and the prep is so simple. Since it needs time to chill, I can make it ahead for parties, potlucks, or any special occasion. Plus, who can resist Oreos and sprinkles?

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 package Birthday Cake Oreos (about 36 cookies)
1 cup milk (for dipping the Oreos)
2 cups heavy whipping cream
1/2 cup confectioners’ sugar
1/2 cup dry white cake mix
8 oz cream cheese, softened
1/3 cup granulated sugar
1 tsp vanilla extract
1/4 cup rainbow sprinkles (use jimmies to prevent color bleeding)
Optional for topping: extra whipped cream and sprinkles

Directions

1. In a large bowl, I whip the heavy cream to soft peaks using a hand or stand mixer. Then I add the confectioners’ sugar and dry cake mix, continuing to whip until stiff peaks form. I gently fold in the rainbow sprinkles and set the mixture aside.

2. In another bowl, I beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy.

3. I fold the whipped cream mixture into the cream cheese mixture, stirring gently until fully combined and light.

4. I lightly grease a 9-inch springform pan and spread a thin layer of the cream mixture over the bottom to help the cookies stick.

5. I quickly dip each Oreo in milk (just for 1–2 seconds) and place them in a single layer over the base. I spread about one-third of the cream mixture over the cookies.

6. I repeat the layers twice more—dipped Oreos, then cream—finishing with the cream on top.

7. I cover the pan and refrigerate the cake for at least 4–6 hours, or ideally overnight, to let the cookies soften and the layers set.

8. Before serving, I decorate the top with extra whipped cream and sprinkles if I want to dress it up.

Servings and Timing

This recipe serves about 10 people.
Prep Time: 20 minutes
Chill Time: 6 hours (minimum)
Total Time: 6 hours 20 minutes

Variations

• If I can’t find Birthday Cake Oreos, I use regular Oreos and add an extra tablespoon of cake mix to boost the birthday flavor.

• I’ve used chocolate cake mix and chocolate Oreos for a different spin.

• For a fruity version, I mix in freeze-dried strawberries or use strawberry cake mix.

• When I’m short on time, I use Cool Whip in place of whipped cream—it still works great.

Storage/Reheating

I store any leftovers covered in the refrigerator for up to 3 days. The texture gets even better as it sits and the cookies continue to soften. I don’t recommend freezing this cake—the cream can separate and the sprinkles may bleed.

FAQs

Can I make this icebox cake ahead of time?

Yes, and I actually prefer making it the day before. It gives the layers time to set and the flavors to meld perfectly.

Do I need a springform pan?

It helps with easy removal and presentation, but I’ve also used a deep square dish or loaf pan with great results. I just serve it directly from the dish.

Can I use low-fat cream cheese?

Yes, I’ve used reduced-fat cream cheese and it still turns out creamy and delicious.

What’s the best type of sprinkles to use?

I always go with jimmies because they hold their color better and don’t bleed into the cream mixture.

Can I freeze the cake to speed up the setting?

I wouldn’t recommend it. Freezing can affect the texture of the whipped cream and Oreos. The fridge gives the best results.

Conclusion

This No-Bake Funfetti Oreo Icebox Cake is pure joy in dessert form—colorful, creamy, and perfect for celebrations big or small. I love how easy it is to throw together with just a few ingredients, and it always brings big smiles when I slice into those cookie and cream layers. It’s the kind of treat that makes any day feel like a party.