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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.
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Prep Time 20 minutes
Total Time 4 hours
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.