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Funfetti Icebox Cake Recipe

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3.9 from 12 reviews

  • Author: Sara
  • Total Time: 4 hours 20 minutes
  • Yield: 12 servings

Description

This Funfetti Icebox Cake is a vibrant, no-bake dessert featuring layers of creamy vanilla pudding mixture, colorful rainbow sprinkles, and crunchy shortbread cookies. Perfect for celebrations or a fun treat, it’s assembled in a springform pan and chilled to set, resulting in a delightful texture contrast with a festive flair.

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)
  • 2 teaspoons vanilla extract
  • 2 cups milk
  • 8 oz Cool Whip (1 container or homemade whipped topping)
  • 9-10 oz rainbow sprinkles, divided

For the Layers

  • 10 oz shortbread cookies (about 1 box)

For Garnish (Optional)

  • Whipped cream
  • Additional rainbow sprinkles

Instructions

  1. Beat Cream Cheese: Using a hand mixer, beat the softened cream cheese in a large bowl until light and fluffy, about 2 minutes.
  2. Add Pudding and Vanilla: Add the instant vanilla pudding powder and vanilla extract to the bowl and blend again with the hand mixer until uniform in consistency.
  3. Add Milk: Slowly pour in the milk while mixing until the mixture is smooth with minimal lumps.
  4. Fold in Cool Whip: Using a rubber spatula, gently fold in the Cool Whip to keep the mixture light and airy.
  5. Add Sprinkles: Fold in 9-10 ounces of the rainbow sprinkles, reserving some for the top. Be careful not to overmix to avoid turning the pudding mixture pink.
  6. Prepare Pan: Assemble an 8-inch springform pan and line the bottom with parchment paper.
  7. Layer Pudding and Cookies: Spread about 1/2 cup of the pudding mixture evenly on the bottom of the pan. Lay a single layer of shortbread cookies over the pudding, breaking cookies as needed to fit and cover gaps.
  8. Add More Pudding: Pour one-third of the remaining pudding mixture over the cookies and spread evenly.
  9. Repeat Layers: Repeat layering cookies and pudding mixture one more time, finishing with a final layer of pudding topped with the reserved sprinkles.
  10. Chill: Freeze the cake for 4 hours or refrigerate overnight to set. If frozen, allow it to sit at room temperature for 10 minutes before serving to soften slightly.
  11. Garnish and Serve: Remove the springform pan’s outer ring. Garnish the edges with whipped cream and sprinkle additional rainbow sprinkles on top if desired. Slice and enjoy!

Notes

  • Softening the cream cheese at room temperature helps achieve a smooth, lump-free pudding mixture.
  • Use gentle folding motions when adding Cool Whip and sprinkles to maintain a light texture and color.
  • If freezing, allow cake to soften slightly at room temperature before slicing for easier serving.
  • You can substitute shortbread cookies with graham crackers or vanilla wafers if preferred.
  • For homemade Cool Whip, whip heavy cream with a little sugar and vanilla until stiff peaks form.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/funfetti-icebox-cake-recipe/