No-Bake Funfetti Oreo Icebox Cake
Bright, festive, and irresistibly creamy, this No-Bake Funfetti Oreo Icebox Cake is the ultimate treat for birthdays, celebrations, or anytime you crave a sweet and colorful dessert—with zero oven time!
Servings: 8–10
Ingredients
For the Cream Filling:
- 3 cups heavy whipping cream
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1½ cups whipped topping (optional, adds extra lightness)
For the Layers:
- 24 Oreo cookies (or gluten-free alternative), crushed
- ½ cup rainbow sprinkles
Instructions
- Crush the Cookies
Place 20 Oreos in a food processor, or crush them in a ziplock bag using a rolling pin. Set aside 4 cookies to crumble on top later. - Prepare the Cookie Layer
In a large bowl, mix the crushed Oreos with rainbow sprinkles to create your cookie layer. - Make the Whipped Cream Filling
In a separate bowl, whip the heavy cream until stiff peaks form. Slowly add powdered sugar and vanilla extract, continuing to beat until smooth and firm. Gently fold in the whipped topping if using. - Assemble the Layers
Line an 8×8-inch pan or loaf dish with parchment paper. Spread a thin layer of whipped cream on the bottom. Add half of the Oreo-sprinkle mixture evenly over the cream. Follow with another layer of whipped cream. Repeat the layers, ending with a final thick layer of cream on top. - Top It Off
Crumble the reserved 4 Oreos and sprinkle them over the top layer. - Chill & Set
Cover with plastic wrap and refrigerate for at least 6 hours—or overnight—for best results. - Serve & Enjoy
Once fully chilled and set, slice into squares and serve. Each bite is creamy, crunchy, and full of funfetti joy!
