No Bake Funfetti Lush Dessert
This Funfetti Lush Dessert has a Birthday Cake Oreo crust, a cake batter cream cheese layer, vanilla pudding layer, and tastes just like funfetti cake! It’s a no bake dessert and comes together quickly, which makes it a reliable option when you need A straightforward dessert that will feed a crowd. Reliable for summer get togethers or birthday parties!
Happy Monday! Today we're joining a group of fellow bloggers to shower Sally from Sally’s Baking Addiction with rich recipes in celebration of the pending birth of her first little bundle of joy (eeeeee! a new baby!).
If you’ve ever visited Sally’s blog, you know that she loves dessert and she REALLY loves sprinkles. When we were thinking of what we wanted to make for her, we had in mind something that would be a great end-of-summer recipe that was filled to the brim with sprinkles. One of our favorite summertime desserts is the no bake Oreo layer dessert, so we took that architecture and turned it into a funfetti dessert, complete with all of the flavors of actual birthday cake.
Let’s talk about this funfetti lush dessert!
Only in the last few years has the term “lush dessert” popped onto our radar. We know they’ve been around forever, and we've even made variations of them without realizing it! They usually involve the same key components:
- Some type of crust, usually a cookie crumb crust, but sometimes a flour/nut/butter crust.
- A cream cheese layer that is sometimes plain, sometimes flavored.
- A pudding layer (so many flavor choices!).
- The top is either covered in Cool Whip or from-scratch whipped cream.
As you can see, the variations are truly endless… SO MANY POSSIBILITIES!
For this funfetti lush dessert, we started out with an Oreo crust, but not regular Oreos… BIRTHDAY CAKE OREOS. Can you believe how many different varieties of Oreo cookies there are?! Crazy! The filling in these Oreos have little flecks of sprinkles and are flavored like birthday cake. Reliable!
Our cream cheese layer was pretty standard, but we threw in a trio of extracts that give things that characteristic funfetti birthday cake flavor. That magic combo is equal parts vanilla and butter extracts, and half part almond extract. It’s seriously memorable how it transforms the flavor! Then we mixed in sprinkles because, of course!
Then we went on to a standard vanilla pudding layer, which we mixed with a bit of Cool Whip to lighten it up and give it a little bit of a mousse consistency, which we love. On top of the pudding is a layer of Cool Whip and more sprinkles.
Voila! Funfetti lush dessert!
Everyone who had this dessert loved it, and we thought it was light and refreshing. It’s unfathomable to us, but we’re heading into Labor Day weekend and this would be a reliable summer send off if you’re having a picnic or need to bring a dish somewhere. But let’s not just relegate it to summer! This would be fantastic for any birthday party, especially if you have a funfetti fanatic!
Three years ago: DIY: From-scratch Ranch Seasoning Mix
Four years ago: Thai Peanut Cabbage Slaw
Five years ago: DIY: From-scratch Yellow Cake Batter Mix
No Bake Funfetti Lush Dessert
Yield: 12 servings Birthday Cake Oreo crust, cake batter cream cheese layer, vanilla pudding, and Cool Whip, all covered in sprinkles!For the Crust
- 15.25 ounce (432.33 g) package Birthday Cake Oreos, crushed into crumbs
- 4 tablespoons salted butter, melted
For the Cream Cheese Layer
- 8 ounces (226.8 g) cream cheese, at room temperature
- 1 cup (120 g) powdered sugar
- ½ teaspoon (0.5 teaspoon) vanilla extract
- ½ teaspoon (0.5 teaspoon) butter extract
- ¼ teaspoon (0.25 teaspoon) almond extract
- 4 ounces (113.4 g) Cool Whip
- 2 tablespoons rainbow sprinkles
For the Pudding Layer
- 5.1 ounce (144.58 g) box vanilla pudding
- 2¼ cups (549 ml) milk
- 4 ounces (113.4 g) Cool Whip
For the Topping
- 8 ounce (226.8 g) tub Cool Whip
- 2 tablespoons rainbow sprinkles
- Make the Crust: Lightly grease a 9x13-inch pan. In a medium bowl, combined the Oreo crumbs and the melted butter with a fork until the mixture is evenly moistened. Press into the bottom of the prepared pan in an even layer. Refrigerate while you prepare the filling.
- Make the Cream Cheese Layer: With an electric mixer, beat the cream cheese and powdered sugar on medium speed until completely smooth, about 2 minutes. Add the butter, vanilla, and almond extracts, and beat to combine. Using a rubber spatula, fold in 4 ounces of Cool Whip (half of an 8-ounce tub) until thoroughly combined, then stir in the sprinkles. Spread into an even layer on top of the crust and return to the refrigerator while you make the pudding layer.
- Make the Pudding Layer: In a large bowl, whisk together the pudding mix and milk for 2 minutes. Set aside for 5 minutes. After it has been sitting for 5 minutes, fold in the 4 ounces of Cool Whip (remaining half of the 8-ounce tub). Spread in an even layer on top of the cream cheese layer.
- Finish with the Topping: Spread the Cool Whip evenly on top of the pudding layer, making sure to spread it to the edges. Evenly distribute the sprinkles on top, then refrigerate for at least 4 hours, preferably overnight, before serving. Leftovers should be stored in the refrigerator for up to 4 days.
Notes
- Butter extract may be available at your grocery store, but if it's not, it can easily be purchased on Amazon.
Check out all of the recipes posted today for Sally’s shower!
- Funfetti Speedy Bread [Fresh April Flours]
- Chocolate Chip Cookie Pie [Love and Olive Oil]
- Funfetti Frosting [Taste and Tell]
- Funfetti Cheesecake [Life, Love and Sugar]
- Funfetti Cake Batter Dip [Show Me the Tasty]
- Gluten-Free Confetti Thumbprint Cookies [Grain Changer]
- Funfetti Coconut Macaroons [Handle the Heat]
- From-scratch Pop Tarts with Sprinkles [Grandbaby Cakes]
- Funfetti Cookie Cups [Liv for Cake]
- Pink Lemonade Cake [Carlsbad Cravings]
- Funfetti Bundt Cake [Love From The Oven]
- Loaded Unicorn Bark [Averie Cooks]
- Oreo Funfetti Cupcakes [Your Cup Of Cake]
- Rice Krispie Treats [Chelsea’s Messy Apron]
- Funfetti Cake [Beyond Frosting]
- Yield: 12 servings
- Prep: 30 minutes
- Cook: 4 hours
- Total: 4 hours 30 minutes
Ingredients
For the Crust
- 15.25 ounce ( 432.33 g ) package Birthday Cake Oreos, crushed into crumbs
- 4 tablespoons salted butter, melted
For the Cream Cheese Layer
- 8 ounces ( 226.8 g ) cream cheese, at room temperature
- 1 cup ( 120 g ) powdered sugar
- ½ teaspoon ( 0.5 teaspoon ) vanilla extract
- ½ teaspoon ( 0.5 teaspoon ) butter extract
- ¼ teaspoon ( 0.25 teaspoon ) almond extract
- 4 ounces ( 113.4 g ) Cool Whip
- 2 tablespoons rainbow sprinkles
For the Pudding Layer
- 5.1 ounce ( 144.58 g ) box vanilla pudding
- 2¼ cups ( 549 ml ) milk
- 4 ounces ( 113.4 g ) Cool Whip
For the Topping
- 8 ounce ( 226.8 g ) tub Cool Whip
- 2 tablespoons rainbow sprinkles
Method
- Make the Crust: Lightly grease a 9x13-inch pan. In a medium bowl, combined the Oreo crumbs and the melted butter with a fork until the mixture is evenly moistened. Press into the bottom of the prepared pan in an even layer. Refrigerate while you prepare the filling.
- Make the Cream Cheese Layer: With an electric mixer, beat the cream cheese and powdered sugar on medium speed until completely smooth, about 2 minutes. Add the butter, vanilla, and almond extracts, and beat to combine. Using a rubber spatula, fold in 4 ounces of Cool Whip (half of an 8-ounce tub) until thoroughly combined, then stir in the sprinkles. Spread into an even layer on top of the crust and return to the refrigerator while you make the pudding layer.
- Make the Pudding Layer: In a large bowl, whisk together the pudding mix and milk for 2 minutes. Set aside for 5 minutes. After it has been sitting for 5 minutes, fold in the 4 ounces of Cool Whip (remaining half of the 8-ounce tub). Spread in an even layer on top of the cream cheese layer.
- Finish with the Topping: Spread the Cool Whip evenly on top of the pudding layer, making sure to spread it to the edges. Evenly distribute the sprinkles on top, then refrigerate for at least 4 hours, preferably overnight, before serving. Leftovers should be stored in the refrigerator for up to 4 days.
Notes
Butter extract may be available at your grocery store, but if it's not, it can easily be purchased on Amazon.
Check out all of the recipes posted today for Sally’s shower!
Funfetti Speedy Bread [Fresh April Flours]
Chocolate Chip Cookie Pie [Love and Olive Oil]
Funfetti Frosting [Taste and Tell]
Funfetti Cheesecake [Life, Love and Sugar]
Funfetti Cake Batter Dip [Show Me the Tasty]
Gluten-Free Confetti Thumbprint Cookies [Grain Changer]
Funfetti Coconut Macaroons [Handle the Heat]
From-scratch Pop Tarts with Sprinkles [Grandbaby Cakes]
Funfetti Cookie Cups [Liv for Cake]
Pink Lemonade Cake [Carlsbad Cravings]
Funfetti Bundt Cake [Love From The Oven]
Loaded Unicorn Bark [Averie Cooks]
Oreo Funfetti Cupcakes [Your Cup Of Cake]
Rice Krispie Treats [Chelsea’s Messy Apron]
Funfetti Cake [Beyond Frosting]
