Complete Instructions for Making This No-Bake Cake

Preparing Your Whipped Cream Base

The foundation of any great icebox cake is perfectly whipped cream. Start by placing your mixing bowl and whisk attachment in the freezer for 15 minutes—cold equipment helps the cream whip faster and hold better.

Pour the cold heavy whipping cream into your chilled bowl. Beat on medium speed until it begins to thicken, about 1-2 minutes. Add the powdered sugar and vanilla extract, then increase the speed to medium-high.

Continue whipping until stiff peaks form—this means when you lift the whisk, the cream stands up straight rather than flopping over. This usually takes 3-4 minutes total. Be careful not to overwhip, or you’ll end up with butter!

If you’re adding cream cheese for stability (which I recommend if you’re making this more than a day ahead), beat the softened cream cheese separately until smooth, then fold it into the whipped cream gently with a spatula.

Fold in about ¼ cup of rainbow sprinkles, reserving the rest for topping and decoration. The sprinkles will bleed slightly into the cream, creating beautiful streaks of color.

Building Your Funfetti Oreo Icebox Cake Layers

Choose your vessel carefully. A 9×9-inch square pan, a loaf pan, or even a springform pan works beautifully. Line it with plastic wrap, leaving plenty of overhang on the sides—this makes unmolding much easier later.

Spread a thin layer of whipped cream on the bottom of your pan. This creates a base and helps the first layer of cookies stick.

Arrange a single layer of Oreo cookies over the cream. You may need to break some cookies to fill gaps—that’s completely fine and won’t show in the final presentation. The goal is complete coverage with minimal gaps.

Spread about one-third of your remaining whipped cream over the cookie layer, making sure to get into all the corners and gaps. Use an offset spatula or the back of a spoon for smooth, even spreading.

Add another complete layer of Oreos, followed by more whipped cream. Repeat this process until you’ve used all your ingredients, ending with a whipped cream layer on top. You should have 3-4 layers of cookies depending on your pan depth.

Adding the Funfetti Finishing Touches

This is where your funfetti Oreo icebox cake really comes to life. Pipe or spread additional whipped cream on top in decorative swirls using a piping bag fitted with a star tip. If you don’t have a piping bag, spreading it with a spoon and creating swoops and peaks works beautifully too.

Shower the top generously with the remaining rainbow sprinkles. Don’t be shy—the more colorful, the better! Add crushed Oreo pieces or whole Oreo halves for extra decoration.

Cover the entire cake gently with plastic wrap, being careful not to disturb your decorations. Refrigerate for at least 6 hours, but preferably overnight. This chilling time is crucial—it allows the cookies to soften and the flavors to meld together.

Serving Your No-Bake Icebox Cake

When you’re ready to serve, use the plastic wrap overhang to lift the cake out of the pan if you’ve used a square or loaf pan. Transfer to a serving plate. If using a springform pan, simply release the sides.

Cut with a sharp knife, wiping it clean between slices for neat presentation. The contrast between the dark Oreo layers and the white cream studded with colorful sprinkles is absolutely stunning.

Nutritional Information for Funfetti Oreo Icebox Cake

Per serving (based on 12 servings):

• Calories: 385
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 70mg
• Sodium: 210mg
• Total Carbohydrates: 40g
• Dietary Fiber: 1g
• Sugars: 28g
• Protein: 3g

This is definitely a special occasion dessert, but the fact that it’s no-bake means you’re saving energy both in the kitchen and in your utility bill!