Funfetti Icebox Cake Delight
A vibrant no-bake cake featuring layers of creamy vanilla pudding, whipped topping, and colorful sprinkles, all nestled between crunchy shortbread cookies.
Ingredients
Cake Ingredients
- 8 oz cream cheese, softened at room temperature
- 8 oz whipped topping (Cool Whip or homemade)
- 2 cups milk Use almond milk or oat milk for dairy-free
- 6.8 oz instant vanilla pudding mix (two 3.4 oz boxes)
- 2 teaspoons vanilla extract
- 11 oz rainbow sprinkles, plus extra for garnish
- 10 oz shortbread cookies (approximately one box) Use gluten-free cookies for a gluten-free version
- to taste whipped cream for garnish
Instructions
Preparation
- Gather all your ingredients and allow the cream cheese to soften.
- Using a hand mixer, beat the softened cream cheese in a large bowl until light and fluffy, about 2 minutes.
- Add the instant vanilla pudding mix and vanilla extract to the whipped cream cheese. Mix until smooth.
- Gradually pour in the milk while mixing until the mixture is mostly smooth.
- Gently fold the whipped topping into the pudding mixture using a rubber spatula.
- Fold in about 9 to 10 ounces of rainbow sprinkles, reserving some for later.
Assembly
- Line the bottom of an 8-inch springform pan with parchment paper.
- Spread 1/2 cup of the pudding mixture evenly on the bottom of the pan.
- Arrange a layer of shortbread cookies on top.
- Pour one-third of the remaining pudding mixture over the cookies and smooth it out. Repeat the layering process until all pudding and cookies are used.
- Finish with a layer of pudding on top and sprinkle reserved rainbow sprinkles over it.
Chilling
- Freeze the cake for 4 hours or refrigerate it overnight.
- If frozen, let it sit at room temperature for 10 minutes before slicing.
Serving
- Remove the springform pan sides, optionally garnish with whipped cream and additional sprinkles before serving.
Notes
For a dairy-free version, use coconut cream and dairy-free whipped topping. Can be made a day in advance and stored in the fridge for best flavor.