No-Bake Funfetti Oreo Icebox Cake

A quick no-bake dessert full of sprinkles and Oreo crunch.

introduction

This No-Bake Funfetti Oreo Icebox Cake is easy and fun. You layer Oreos with a sweet cream full of sprinkles. Kids love it and adults do too. If you enjoy layered no-bake treats, try a similar idea like Chipwich ice cream cake for another simple dessert.

why make this recipe

• It needs no oven.
• It comes together fast.
• It keeps well and is great for parties.
• It looks bright and fun with sprinkles.

how to make No-Bake Funfetti Oreo Icebox Cake

Make the cream, layer it with Oreos, and chill. The cake gets firm in the fridge and the flavors join overnight. This recipe is simple and uses common ingredients.

Ingredients :

• 1 package (14.3 oz) Oreo cookies
• 1 cup heavy cream
• 1 cup powdered sugar
• 8 oz cream cheese, softened
• 1 teaspoon vanilla extract
• 1/2 cup rainbow sprinkles
• 1/2 cup mini chocolate chips (optional)

Directions :

1. In a large bowl, whip the heavy cream and powdered sugar until stiff peaks form.
2. In another bowl, beat the softened cream cheese until smooth. Mix in the vanilla extract.
3. Gently fold the whipped cream into the cream cheese mixture until well combined.
4. Fold in rainbow sprinkles and mini chocolate chips (if using).
5. In a 9×13 inch dish, arrange a layer of Oreo cookies at the bottom.
6. Spread a layer of the cream mixture over the cookies.
7. Repeat layers, ending with a layer of the cream mixture on top.
8. Refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cake to set.
9. Before serving, garnish with additional sprinkles and crushed Oreos if desired.

how to serve No-Bake Funfetti Oreo Icebox Cake

• Cut into squares with a sharp knife.
• Serve cold from the fridge.
• Add extra crushed Oreos or sprinkles on top for a nice look.
• Pair with coffee or cold milk.

how to store No-Bake Funfetti Oreo Icebox Cake

• Cover the dish with plastic wrap or a lid.
• Keep in the fridge for up to 4–5 days.
• You can freeze slices in an airtight container for up to 1 month. Thaw in the fridge before serving.

tips to make No-Bake Funfetti Oreo Icebox Cake

• Use room temperature cream cheese so it mixes smooth.
• Whip the cream until stiff peaks form for a firm filling.
• Press cookies lightly so layers sit flat.
• Add the sprinkles last to keep some color bright.
• For more ideas on layering and flavors, see this simple bake guide like gingerbread cake tips.

variation (if any)

• Use chocolate sandwich cookies other than Oreos.
• Add a little melted white chocolate to the cream for more richness.
• Swap mini chips for chopped nuts or crushed candy.
• Make single-serve jars instead of a 9×13 dish.

FAQs

Q: Can I use Cool Whip instead of whipped cream?
A: Yes. Use thawed Cool Whip in place of whipped heavy cream for an easier method.

Q: Do the Oreos get soft?
A: Yes. The cookies soften as they sit in the cream. That gives the cake its cake-like texture.

Q: How long should I chill it?
A: Chill at least 4 hours, but overnight is best for full flavor and firm slices.

Q: Can I make this ahead for a party?
A: Yes. Make it a day before. It keeps well in the fridge.

Conclusion

For the original recipe and more photos, see No-Bake Funfetti Oreo Icebox Cake | The Domestic Rebel.

No-Bake Funfetti Oreo Icebox Cake

A quick no-bake dessert full of sprinkles and Oreo crunch that's easy to assemble and perfect for parties.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 4 hours hrs

Servings: 12 slices

Course: Dessert, No-Bake

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the cake layers

• 1 package 1 package (14.3 oz) Oreo cookies

For the cream mixture

• 1 cup 1 cup heavy cream Whipped until stiff peaks form
• 1 cup 1 cup powdered sugar Mixed with heavy cream
• 8 oz 8 oz cream cheese, softened At room temperature for easier mixing
• 1 teaspoon 1 teaspoon vanilla extract
• 1/2 cup 1/2 cup rainbow sprinkles Added to the cream mixture
• 1/2 cup 1/2 cup mini chocolate chips (optional)

Method

 

Preparation

1. In a large bowl, whip the heavy cream and powdered sugar until stiff peaks form.
2. In another bowl, beat the softened cream cheese until smooth. Mix in the vanilla extract.
3. Gently fold the whipped cream into the cream cheese mixture until well combined.
4. Fold in rainbow sprinkles and mini chocolate chips (if using).
5. In a 9x13 inch dish, arrange a layer of Oreo cookies at the bottom.
6. Spread a layer of the cream mixture over the cookies.
7. Repeat layers, ending with a layer of the cream mixture on top.

Chilling

1. Refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cake to set.

Serving

1. Before serving, garnish with additional sprinkles and crushed Oreos if desired.
2. Cut into squares with a sharp knife.
3. Serve cold from the fridge.
4. Add extra crushed Oreos or sprinkles on top for a nice look.
5. Pair with coffee or cold milk.

Notes

Cover the dish with plastic wrap or a lid. Keep in the fridge for up to 4–5 days. You can freeze slices in an airtight container for up to 1 month. Thaw in the fridge before serving.