Oreo Funfetti Icebox Cake Recipe
Introduction
This Oreo Funfetti Icebox Cake is a delightful no-bake dessert that combines creamy whipped filling with layers of classic Oreo cookies and colorful sprinkles. Perfect for celebrations or a fun treat, it’s easy to assemble and even easier to enjoy.
Ingredients
- 3 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup rainbow sprinkles
- 2 packages Oreo cookies (original flavor)
- Chocolate icing, for garnish
- Additional sprinkles, for garnish
Instructions
- Step 1: Lightly grease the inside of a 9″ round springform pan using nonstick cooking spray.
- Step 2: In the bowl of a stand mixer, combine the heavy cream, powdered sugar, and vanilla extract.
- Step 3: Whip the mixture with the whisk attachment until it becomes fluffy and stiff peaks form.
- Step 4: Gently fold in 1/2 cup of rainbow sprinkles until they are evenly distributed throughout the cream.
- Step 5: Spread a layer of the cream mixture at the bottom of the pan, then arrange a single layer of Oreo cookies on top. Continue alternating layers of cream and cookies, ending with a layer of cream on top.
- Step 6: Cover the pan tightly with cling wrap and freeze for at least 5 hours or up to 8 hours.
- Step 7: When ready to serve, remove from the freezer. Optionally, decorate the top with swirls of chocolate icing and extra sprinkles.
- Step 8: Dip a butter knife in hot water, wait 5 seconds, dry it quickly, and run it along the edge between the cake and the pan to loosen the cake.
- Step 9: Carefully open and remove the springform pan sides before slicing and serving.
Tips & Variations
- For extra chocolate flavor, drizzle melted chocolate over each cookie layer before adding the cream.
- Substitute the rainbow sprinkles with mini chocolate chips or crushed nuts for a different texture.
- Use flavored Oreos, like birthday cake or peanut butter, to add a unique twist to the classic dessert.
Storage
Store any leftovers in the freezer covered tightly to prevent freezer burn. The cake can be kept for up to 5 days frozen. When ready to eat, thaw in the refrigerator for about 30 minutes to soften slightly before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this icebox cake without a springform pan?
Yes, you can use a regular cake pan or a deep dish pie plate, but be sure to line it with parchment paper or plastic wrap for easier removal.
How long should the cake thaw before serving?
About 20 to 30 minutes in the refrigerator will soften the cake enough for clean slices and optimal texture.
PrintOreo Funfetti Icebox Cake Recipe
This Oreo Funfetti Icebox Cake is a no-bake, delightful dessert featuring layers of whipped cream, rainbow sprinkles, and Oreo cookies. Perfectly chilled to set in the freezer, this cake combines creamy texture with the crunch of cookies and colorful sprinkles for a festive treat ideal for celebrations or any sweet craving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 5 hours 20 minutes (including freezing time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Whipped Cream Mixture
- 3 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup rainbow sprinkles
Other
- 2 packages Oreo cookies (original flavor)
- Chocolate icing (for decoration)
- Sprinkles (for garnish)
- Nonstick cooking spray
Instructions
- Prepare the Pan: Lightly grease the inside of a 9-inch round springform pan using nonstick cooking spray to prevent sticking.
- Make Whipped Cream: In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip until the mixture is fluffy and stiff peaks form.
- Incorporate Sprinkles: Gently fold in 1/2 cup of rainbow sprinkles into the whipped cream until evenly distributed without deflating the mixture.
- Layer the Cake: Spread a layer of the whipped cream mixture evenly at the bottom of the springform pan. Follow with a single layer of Oreo cookies. Continue alternating layers of whipped cream and cookies until the pan is filled, ending with a layer of whipped cream on top.
- Freeze the Cake: Cover the cake tightly with cling wrap and freeze for at least 5 hours, or up to 8 hours, to allow it to set properly.
- Decorate and Serve: Once frozen, remove the cake from the freezer. Optionally, decorate the top with swirls of chocolate frosting and extra sprinkles for a festive finish.
- Release the Cake: Dip a butter knife in hot water, count to 5, dry it off quickly, and run it gently along the inside edge of the springform pan to release the cake cleanly.
- Serve: Open and remove the springform pan sides, slice the cake, and enjoy immediately.
Notes
- This cake is best served chilled and eaten within 24 hours of freezing to maintain the best texture.
- You can substitute the Oreo cookies with any chocolate sandwich cookies for a different flavor.
- For a dairy-free alternative, try using coconut whipped cream and dairy-free cookie options.
- Let the butter knife be hot enough before releasing the cake to prevent cracking or breaking the layers.
- Rainbow sprinkles add a festive touch but can be omitted if preferred.
Keywords: Oreo icebox cake, no-bake cake, whipped cream dessert, funfetti dessert, frozen cake, easy summer dessert
