No-Bake Oreo Funfetti Icebox Cake Recipe

Introduction

This No-Bake Oreo Funfetti Icebox Cake is a delightful, creamy dessert that combines the crunch of Golden Oreos with a light, fluffy funfetti mousse. It’s simple to assemble and perfect for celebrations or anytime you want a colorful treat without turning on the oven.

Ingredients

• 8 ounces cream cheese, softened
• 1 ¾ cups heavy whipping cream (divided)
• ¾ cups vanilla cake mix (dry)
• 1 cup powdered sugar (divided)
• ¼ cup granulated sugar
• 1 teaspoon pure vanilla extract
• ½ cup sprinkles
• 1 cup milk
• 1 ½ packages (14.3 oz) Golden Oreos
• Sprinkles for garnish

Instructions

1. Step 1: Soften the cream cheese at room temperature for about 30 minutes or microwave it on a plate for 15 to 20 seconds without the wrapper.
2. Step 2: Chill your mixing bowl and whisk in the freezer for 15 minutes. Then beat 1 ¾ cups heavy cream on medium-high speed until it thickens.
3. Step 3: Slowly add the dry vanilla cake mix and 1 cup powdered sugar to the cream while continuing to beat until stiff peaks form. Set this whipped cream aside.
4. Step 4: In a separate bowl, beat the softened cream cheese on medium-high speed for 2 to 3 minutes. Add granulated sugar and vanilla extract, then beat for another 2 to 3 minutes until well combined. Scrape down the bowl as needed.
5. Step 5: Fold the cream cheese mixture into the prepared whipped cream gently until combined. Slowly fold in ½ cup sprinkles.
6. Step 6: Line the bottom of a 9-inch springform pan with parchment paper, allowing it to extend slightly up the sides.
7. Step 7: Dip each Golden Oreo in milk on both sides and arrange a layer on the bottom of the pan.
8. Step 8: Divide the filling into thirds. Spread the first third over the Oreo layer. Repeat with two more layers of milk-dipped Oreos and filling, creating three layers of each.
9. Step 9: For the topping, chill your mixing bowl and whisk again for 15 minutes. Beat the remaining heavy cream with ¾ cup powdered sugar until stiff peaks form.
10. Step 10: Reserve 1 ¼ cups of whipped cream to pipe borders later. Spread the rest evenly over the top of the cake.
11. Step 11: Pipe borders around the cake using a large open star tip and garnish with extra sprinkles.
12. Step 12: Refrigerate the cake for at least 4 hours before serving. For longer storage, freeze after chilling, but refrigerate for 2 hours first to soften the Oreos.

Tips & Variations

• Use Golden Oreos for a subtle vanilla flavor; chocolate Oreos can be substituted for a richer taste.
• Chilling the bowl and whisk before whipping cream ensures better volume and texture.
• Add extra sprinkles inside and on top for a fun, colorful presentation perfect for parties.
• For added flavor, fold in a tablespoon of lemon zest or almond extract to the cream cheese mixture.

Storage

Store the icebox cake covered in the refrigerator for up to 3 days. If freezing, chill the cake for at least 2 hours first to allow the Oreos to soften, then freeze for up to 1 month. Thaw in the refrigerator overnight before serving. Re-whip and refresh the topping if needed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular Oreos instead of Golden Oreos?

Yes, you can substitute regular chocolate Oreos, but the flavor will be chocolate instead of the lighter vanilla taste from Golden Oreos.

How long does it take for the Oreos to soften?

When dipped in milk and layered in the cake, the Oreos soften significantly after about 4 hours refrigerated. This creates the cake’s signature soft texture without baking.

No-Bake Oreo Funfetti Icebox Cake Recipe

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This No-Bake Oreo Funfetti Icebox Cake is a delightful layered dessert combining creamy funfetti mousse with milk-dipped Golden Oreos, topped with fluffy whipped cream and sprinkles. Quick to assemble and requiring no baking, it’s a perfect, festive treat for celebrations or any time you crave a fun, creamy dessert.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Funfetti Mousse

• 8 ounces cream cheese, softened
• 1 ¾ cups heavy whipping cream (divided)
• ¾ cups vanilla cake mix (dry)
• 1 cup powdered sugar (divided)
• ¼ cup granulated sugar
• 1 teaspoon pure vanilla extract
• ½ cup sprinkles
• 1 cup milk
• 1 ½ packages (14.3 oz) Golden Oreos

Toppings

• 1 ½ cups heavy whipping cream
• ¾ cup powdered sugar
• Sprinkles for garnish

Instructions

1. Soften Cream Cheese: Allow the cream cheese to soften at room temperature for about 30 minutes or soften in the microwave by removing its wrapper, placing it on a plate, and microwaving for 15 to 20 seconds.
2. Chill Mixing Equipment: Place your mixing bowl and whisk in the freezer for 15 minutes to ensure they are completely cold, which helps in whipping the cream properly.
3. Whip Heavy Cream for Mousse: Beat 1 ¾ cups of heavy whipping cream on medium-high speed until it starts to thicken. Gradually add the dry vanilla cake mix and 1 cup powdered sugar, then continue beating until stiff peaks form. Set this whipped cream mixture aside.
4. Prepare Cream Cheese Mixture: Beat the softened cream cheese on medium-high speed for 2 to 3 minutes. Add the granulated sugar and vanilla extract, then continue beating for another 2 to 3 minutes until smooth and sugar is well incorporated. Scrape down the bowl as needed.
5. Combine Mixtures: Gently fold the cream cheese mixture into the whipped cream until well combined. Slowly fold in the ½ cup sprinkles as you mix to distribute them evenly.
6. Prepare Pan: Line the bottom of a 9-inch springform pan with parchment paper, allowing it to overhang if needed. Secure the springform edges around the parchment paper to hold it in place.
7. Layer Oreos: Dip each Golden Oreo cookie in milk briefly on both sides, then line the bottom of the pan with them as neatly as possible.
8. Build Cake Layers: Divide the funfetti mousse filling into three equal parts. Spread the first third over the Oreo base layer. Repeat the milk-dipped Oreo layering and mousse spreading two more times, creating 3 layers of Oreos and 3 layers of mousse.
9. Prepare Whipped Cream Topping: Place a mixing bowl and whisk back in the freezer for 15 minutes to chill. Beat the remaining 1 ½ cups heavy whipping cream on medium-high speed until it starts to thicken. Slowly add ¾ cup powdered sugar and continue beating until stiff peaks form.
10. Decorate Cake: Set aside 1 ¼ cups of whipped cream for piping the cake borders. Spread the remaining whipped cream evenly over the top of the cake. Using a piping bag fitted with a large open star tip, pipe decorative borders along the edges. Garnish the top with additional sprinkles.
11. Chill Cake: Refrigerate the assembled icebox cake for at least 4 hours to set. For longer storage, freeze the cake, but refrigerate for at least 2 hours before freezing to allow the Oreos to soften properly and the layers to set.

Notes

• Softening cream cheese at room temperature or briefly in the microwave ensures smooth mixing without lumps.
• Chilling your mixing bowl and whisk helps the cream whip more efficiently and achieve stiff peaks.
• Dipping Oreos in milk softens cookies and melds layers together for a tender texture.
• Allow sufficient refrigeration time to ensure the cake layers set firmly and flavors meld.
• You can freeze the cake for longer storage, but always refrigerate for a couple hours first for best texture.
• Use a springform pan for easy removal of the delicate icebox cake.

Keywords: no-bake dessert, icebox cake, Oreo cake, funfetti mousse, easy summer dessert, layered dessert, no-bake Oreo, springform pan cake