This no-bake funfetti icebox cake is made with shortbread cookies, rainbow sprinkles, and a mixture of vanilla pudding with cream cheese.
Why this recipe works
Funfetti is the ultimate birthday cake. Why? Sprinkles, of course! But this funfetti icebox cake doesn’t have to be just for birthdays. It’s a delicious no-bake summertime treat that’ll satisfy your sweet tooth. Plus, the presentation is just so pretty on this little number!
Icebox cakes are our favorite way of making cake nowadays. They’re quick, easy, and can be made in so many different flavor variations. Our latest lemon icebox cake has been a huge hit with family and friends so we’re continuing down the road of refrigerator cake goodness with this no-bake funfetti dream.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
COOKIES – We’re using shortbread cookies to layer this cake. The cookies absorb the whipped cream and pudding mixture creating a soft vanilla flavored layer you can’t resist sinking your teeth into. Golden Oreos, birthday cake Oreos, Nilla wafers, or graham crackers make great substitutions if you aren’t a fan of shortbread cookies.
PUDDING MIXTURE – A combination of cream cheese, instant vanilla pudding, and Cool Whip. Feel free to make your own homemade whipped topping if you prefer that over Cool Whip. Be sure to use instant vanilla pudding for this recipe, you will just need the powder and not the ingredients listed on the back of the box. We’ve included the measurement of milk you will need in the ingredient list of the recipe card below.
How to Make Funfetti Icebox Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Using a hand mixer, beat the softened cream cheese in a large bowl until light and fluffy, about 2 minutes.
- To the same bowl add instant vanilla pudding powder and vanilla extract. Use a hand mixer again to blend until uniform in consistency.
- Slowly pour in the milk and mix until minimal lumps are left.
- Fold in cool whip with a rubber spatula.
- Fold in 9-10 ounces of the sprinkles, reserving some for the top. Careful not to over mix as it will turn your pudding mixture pink in color.
- Assemble the 8-inch springform pan and line the bottom with parchment paper.
- Spread 1/2 cup of pudding mixture onto the bottom, similar to how you would lasagna. Layer the cookies as best you can, in one layer. You may need to break pieces of the cookies to fit the shape and close in the spaces of your springform pan.
- Pour 1/3 of the remaining pudding mixture on top of the cookies and spread evenly.
- Repeat: cookies, pudding mixture, cookies, pudding mixture, reserved sprinkles.
- Freeze for 4 hours or refrigerate overnight. If freezing, remove and allow to sit for 10 minutes on the counter to soften before cutting.
- Remove outer piece of springform pan and garnish the edges with whipped cream and more sprinkles.
Frequently Asked Questions & Expert Tips
Yes, you can certainly make this funfetti icebox cake a day in advance and keep it in the refrigerator until you’re ready to serve. In fact, we like making it a day ahead of time as it allows the shortbread cookies to fully soak up the pudding mixture creating a soft, delicate layer that’s truly addicting.
You can store your icebox cake in the refrigerator for 3-4 days tightly wrapped with plastic wrap or covered with an air tight lid. Alternatively, if you’d like it to keep longer, you can store it in the freezer for 7 days.
Serving Suggestions
Of course, funfetti icebox cake screams birthday parties. We love the idea of serving it for all types of celebrations though. Anniversaries, work parties, retirement parties, the list goes on. You’ll want to be sure to keep your cake chilled in the refrigerator until you’re ready to serve. Slice as you would cut a regular tiered birthday cake revealing the colorful funfetti layers and enjoy.
More Icebox Cake Recipes
- S’mores Icebox Cake
- Chocolate Chip Cookie Icebox Cake
- Lemon Blueberry Icebox Cake
- Chocolate Icebox Cake
- Orange Icebox Cake
- Mixed Berry Icebox Cake
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Funfetti Icebox Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 8 oz cream cheese softened at room temperature
- 6.8 oz instant vanilla pudding 2 boxes of 3.4 oz pudding
- 2 teaspoons vanilla extract
- 2 cups milk
- 8 oz Cool whip 1 container, or homemade whipped topping
- 10 oz shortbread cookies 1 box
- 11 oz rainbow sprinkles
- whipped cream optional, for topping
Things You’ll Need
Before You Begin
- Be sure to use instant vanilla pudding for this recipe. You may also substitute for instant white chocolate pudding.
Instructions
- Using a hand mixer, beat the softened cream cheese in a large bowl until light and fluffy, about 2 minutes.8 oz cream cheese
- To the same bowl add instant vanilla pudding powder and vanilla extract. Use a hand mixer again to blend until uniform in consistency.6.8 oz instant vanilla pudding, 2 teaspoons vanilla extract
- Slowly pour in the milk and mix until minimal lumps are left.2 cups milk
- Fold in cool whip with a rubber spatula8 oz Cool whip
- Fold in 9-10 ounce of the sprinkles, reserving some for the top. Careful not to over mix as it will turn your pudding mixture pink in color.
- Assemble the 8 inch springform pan and line the bottom with parchment paper.
- Spread 1/2 cup of pudding mixture onto the bottom, similar to how you would lasagna. Layer cookies as best you can, in one layer. You may need to break pieces of the cookies to fit the shape and close in the spaces of your springform pan.
- Pour 1/3 of the remaining pudding mixture on top of the cookies and spread evenly.
- Repeat: cookies, pudding mixture, cookies, pudding mixture, reserved sprinkles.
- Freeze for 4 hours or refrigerate overnight. If freezing, remove and allow to sit for 10 minutes on the counter to soften before cutting.
- Remove the outer piece of the springform pan and garnish the edges with whipped cream and more sprinkles.whipped cream
Expert Tips & FAQs
- Store in an air-tight container or tightly covered with plastic wrap in the refrigerator for up to 4 days or in the freezer for 7 days.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published here on June 26, 2021.
Amanda Davis
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annemarie says
my pudding mix never completely set, I kept in the fridge for a day before serving it. it was very loose, almost like ti melted
any suggestions what went wrong
Amanda Davis says
Hmm and you used the correct amount of milk, cream cheese, and cool whip?
Nancy says
Do you really use 11 ounces of sprinkles? I’m planning on making this for my grandson’s 3rd birthday and although he’s insane about sprinkles, that seems like a lot! the largest jar at Michaels isn’t that large.
Amanda Davis says
Yes. A common larger jar size is 9 oz. and there are small jars that are under a couple ounces. Betty Crocker makes a 10.5 oz, which would totally work, here https://goto.target.com/DyaO22
Kimmi says
Everything about this recipe screams “YUMMMMY” I’m about to serve this and it occurs to me, do I decorating after removing from the pan? and how do I remove it, exactly, without destroying the cake?
Thank you 😊
Amanda Davis says
This is made in a springform pan, so it won’t be destroyed. As it states in the recipe you can add the sprinkles then freeze for at least 4 hours. Afterwardsimply unclamp the outer piece and lift it up over the cake. Then you can add the piped on frosting around the edge. Enjoy!