Funfetti Icebox Cake

Servings: servings

Calories: 409cal

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 spatula
8 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

5 from 17 votes

Be sure to use instant vanilla pudding for this recipe. You may also substitute for instant white chocolate pudding.

Course: Dessert

Cuisine: American

Prep Time30

Cook Time0

Chill Time4

Total Time4 30