Description
This Funfetti Icebox Cake is a delightful no-bake dessert featuring layers of creamy vanilla pudding mixed with cream cheese and Cool Whip, sandwiched between crunchy shortbread cookies and colorful rainbow sprinkles. Perfectly chilled and topped with extra sprinkles and whipped cream for a festive touch, this cake is a crowd-pleaser for any celebration.
Ingredients
For the Pudding Mixture
- 8 oz cream cheese, softened at room temperature
- 6.8 oz instant vanilla pudding (2 boxes of 3.4 oz each)
- 2 teaspoons vanilla extract
- 2 cups milk
- 8 oz Cool Whip (1 container, or homemade whipped topping)
- 9-10 oz rainbow sprinkles (reserve some for topping)
For the Assembly
- 10 oz shortbread cookies (1 box)
- Whipped cream, optional for topping
Instructions
- Beat Cream Cheese: Using a hand mixer, beat the softened cream cheese in a large bowl until light and fluffy, about 2 minutes.
- Add Pudding and Vanilla: To the same bowl, add the instant vanilla pudding powder and vanilla extract. Blend with the hand mixer until uniform in consistency.
- Incorporate Milk: Slowly pour in the milk and mix until minimal lumps remain, ensuring a smooth pudding base.
- Fold in Cool Whip: Gently fold the Cool Whip into the pudding mixture with a rubber spatula to maintain airiness.
- Add Sprinkles: Fold in 9 to 10 ounces of rainbow sprinkles, reserving a portion for topping. Be careful not to overmix to avoid turning the mixture pink.
- Prepare Springform Pan: Assemble an 8-inch springform pan and line the bottom with parchment paper.
- Layer Mixture and Cookies: Spread about 1/2 cup of the pudding mixture evenly on the bottom of the pan. Layer the shortbread cookies on top in a single layer, breaking pieces as needed to fit the pan and close gaps.
- Repeat Layers: Pour one-third of the remaining pudding mixture over the cookies and spread evenly. Then repeat layering cookies and pudding mixture until all are used, finishing with the reserved sprinkles on top.
- Chill: Freeze the cake for 4 hours or refrigerate overnight to set. If frozen, allow it to sit at room temperature for about 10 minutes before cutting to soften slightly.
- Garnish and Serve: Remove the outer springform ring and optionally garnish the edges with whipped cream and additional sprinkles before serving.
Notes
- For best results, use softened cream cheese to ensure a smooth mixture.
- Do not overmix after adding sprinkles to prevent the pudding mixture from turning pink.
- If using the freezer, let the cake sit at room temperature before slicing for easier cuts.
- You can customize this icebox cake by using different types of cookies or sprinkles for variety.
- Store leftovers refrigerated and consume within 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
