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 really quickly, which makes it a perfect option when you need an easy dessert that will feed a crowd. Perfect for summer get togethers or birthday parties!
Happy Monday! Today I’m joining a group of fellow bloggers to shower Sally from Sally’s Baking Addiction with delicious 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 really loves dessert and she REALLY loves sprinkles. When I was thinking of what I wanted to make for her, I had in mind something that would be a great end-of-summer recipe that was filled to the brim with sprinkles. One of my favorite summertime desserts is the no bake Oreo layer dessert, so I 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 my radar. I know they’ve been around forever, and I’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 homemade whipped cream.
As you can see, the variations are truly endless… SO MANY POSSIBILITIES!
For this funfetti lush dessert, I 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. Perfect!
My cream cheese layer was pretty standard, but I 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 amazing how it transforms the flavor! Then I mixed in sprinkles because, of course!
Then we went on to a standard vanilla pudding layer, which I mixed with a bit of Cool Whip to lighten it up and give it a little bit of a mousse consistency, which I 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 I thought it was super light and refreshing. It’s unfathomable to me, but we’re heading into Labor Day weekend and this would be a perfect 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: Homemade Ranch Seasoning Mix
Four years ago: Thai Peanut Cabbage Slaw
Five years ago: DIY: Homemade Yellow Cake Batter Mix
Birthday Cake Oreo crust, cake batter cream cheese layer, vanilla pudding, and Cool Whip, all covered in sprinkles!
For the Cream Cheese Layer
(at room temperature)
For the Pudding Layer
box vanilla pudding
For the Topping
tub Cool Whip
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.
Nutritional values are based on one serving
- Butter extract may be available at your grocery store, but if it's not, it can easily be purchased on Amazon.
Saturated fat: 10g
Vitamin A: 510%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Check out all of the recipes posted today for Sally’s shower!