This Funfetti Birthday Cake Icebox Cake is my go-to for birthday parties and last-minute celebrations. I discovered this assembly-style treat while hunting for something nostalgic but effortless to make: it captures the flavor of a boxed birthday cake without turning on the oven. The combination of soft, milk-dipped cookies, creamy vanilla pudding, and cloud-like cake batter whipped cream creates an irresistible contrast of textures. The finished dessert is sweet but balanced, studded with sprinkles that add cheerful pops of color and playful crunch.

I first made it for my niece's fifth birthday when time was short and requests were specific: “Make a rainbow cake with cookies.” It became a hit — even the adults devoured it. What makes it special is how accessible the ingredients are and how forgiving the technique is: a quick whip, a few dips in milk, and layers go together in under 30 minutes. The cookies soften into cake-like layers after chilling, giving a nostalgic, creamy slice that brings out the boxed cake flavor with a homemade touch. You’ll find the texture is creamy, slightly pillowy from the whipped topping, and the bite of the cookies gives structure so every forkful feels celebratory.

Ingredients

• Funfetti cake mix (dry): 2/3 cup — choose a brand you enjoy; boxed Funfetti gives concentrated cake flavor and speckled color without extra prep.
• Instant vanilla pudding: 2 (3.4 oz) packages — forms the creamy base; use regular instant pudding mix for quickest results and a smooth set.
• Sprinkles: 4 tbsp plus extra for topping — use jimmies or nonpareils for color; avoid natural sprinkles that bleed color if you prefer cleaner hues.
• Milk, divided: 4 1/2 cups total — whole milk gives the creamiest texture; you can use 2% for a slightly lighter result.
• Birthday Cake Oreos: 2 packages — the cookie layer provides structure and boxed-cake cookie flavor; any sandwich cookie with a complimenting filling will work.
• Heavy whipping cream: 1 2/3 cups — whip to medium-stiff peaks so the topping holds its shape between layers.
• Additional dry cake mix for whipped cream: 3/4 cup — folded into whipped cream to create a cake-flavored topping.
• Vanilla extract: 1 teaspoon — boosts flavor and rounds the sweetness.

Instructions

Prepare the pudding base: In a large bowl, pour the two packages of instant vanilla pudding mix. Add 2/3 cup of dry Funfetti cake mix and 4 tablespoons of sprinkles. Whisk the dry ingredients briefly to combine so the batter will be speckled evenly. Slowly stir in 4 cups of milk and whisk for about 2 minutes, until the mixture thickens and no lumps remain. You want a glossy, spoonable pudding consistency — if it’s too thin, let it sit for 2–3 minutes to firm. Make the cake-batter whipped cream: Chill a large mixing bowl and beaters briefly for the best whip. Pour 1 2/3 cups of heavy whipping cream into the bowl and whip on high speed until it begins to thicken but is not overwhipped. Add 3/4 cup dry Funfetti cake mix and 1 teaspoon vanilla extract, then continue whipping until the cream holds medium-stiff peaks. The cake mix will stabilize the cream and infuse flavor — stop when soft peaks hold their shape but before graininess appears. Prepare the cookies: Pour the remaining 1/2 cup of milk into a shallow bowl for quick dipping. Lightly dip each Birthday Cake Oreo into the milk for about 1 second — the goal is to moisten the surface without turning the cookie soggy. Arrange a single layer of cookies in the bottom of a 9×13-inch pan, pressing gently so they sit flat. Layer the dessert: Spoon half of the prepared pudding over the first cookie layer and spread evenly with an offset spatula. Top with half of the cake-batter whipped cream and smooth to the edges. Repeat the quick dip for the remaining cookies in milk and place them in a single layer on top of the whipped cream. Finish with the remaining pudding, then spread the remaining cake-batter whipped cream on top. Scatter extra sprinkles across the surface for a festive finish. Chill and serve: Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours or overnight so the cookies soften and meld with the creamy layers. For clean slices, use a sharp knife warmed under hot water and wiped dry between cuts. Store leftovers covered in the refrigerator for up to 3 days.

Storage Tips

Store the assembled dish tightly covered in the refrigerator for up to 3 days. For the best texture, avoid freezing more than once — if you plan to freeze, portion into individual airtight containers and freeze up to 1 month; thaw overnight in the refrigerator to preserve creaminess. Use shallow, airtight containers or wrap the pan with plastic wrap, then a layer of foil to protect from freezer burn. When reheating slices, allow them to come to a cool room temperature for 10–15 minutes; do not microwave as the cookies will become too soft and the whipped topping may break down.

Ingredient Substitutions

Swap Birthday Cake Oreos for other sandwich cookies like classic Oreos or vanilla sandwich cookies for a different base. For a dairy-free version, use coconut whipping cream and a dairy-free vanilla pudding mix; note that flavor will shift toward coconut. If you prefer less sweetness, reduce the sprinkles in the pudding or use sugar-free instant pudding — texture may be a touch looser. For a gluten-free option, choose certified gluten-free sandwich cookies and a gluten-free cake mix. Keep in mind substitutions change texture and set time.

Serving Suggestions

Serve chilled with a dollop of extra whipped cream and a sprinkle rim for presentation. Pair slices with fresh berries to cut through sweetness, or offer a side of espresso for adult guests. For a party, place on a platter and garnish with edible confetti or small candles. Individual servings can be made in clear parfait glasses for a festive presentation and easier portioning at gatherings.

Cultural Background

The icebox-style, no-bake layered dessert traces back to mid-20th century American home cooking when refrigeration allowed layered chilled desserts to replace time-consuming baked goods. This version modernizes that tradition with Funfetti flavor and commercially produced sandwich cookies, tapping into the same nostalgia as boxed cake mixes and holiday jello molds. It reflects a playful American dessert aesthetic that prioritizes convenience, color, and crowd-pleasing flavors.

Seasonal Adaptations

In spring or summer, add lemon zest to the pudding for brightness or swap sprinkles for chopped freeze-dried strawberries. For winter celebrations, use holiday-themed sprinkles and swap Birthday Cake Oreos for peppermint or chocolate varieties, and add a teaspoon of espresso to the pudding for depth. Lightly folded mascarpone into the whipped cream can add richness for special occasions.

Meal Prep Tips

Prepare both the pudding and whipped topping up to a day ahead; keep them chilled separately and assemble on the day of service for maximum freshness. If you’re making multiple pans, label them with the event name and date. For portable transport, assemble in a disposable 9×13 pan and keep it level in a cooler with ice packs. Allow a few extra hours of chill time after transport to ensure the layers fully set.

This Funfetti Birthday Cake Icebox Cake is an ideal blend of nostalgia and ease — a foolproof centerpiece that brings color, flavor, and relaxed hosting to any celebration. Try it once, tweak a substitution, and make it your signature party treat.