Funfetti Icebox Cake

A top view of the cake with a slice cut out

Funfetti Icebox Cake is a party in a layered no bake dessert! Vanilla wafers, sweetened whipped cream, instant pudding, and colorful rainbow sprinkles make this birthday cake flavored icebox cake so fun and colorful.

Course Dessert

Cuisine American

Keyword funfetti icebox cake, no bake icebox cake with sprinkles

Prep Time 20

Chill Time 6

Total Time 6 20

Servings

Calories 572kcal

Author Jessica - Together as Family

Ingredients

2 boxes (3.3 oz each) white chocolate instant pudding
1 bar (8 oz) cream cheese room temperature
3/4 cup powdered sugar (divided)
1/2 cup dry yellow cake mix (*see notes)
3 cups whole milk OR half and half
1½ cups heavy whipping cream
1/2 cup rainbow sprinkles (not non-pareils)
1 box (11 oz) Nilla Wafers

Instructions

Grease a 9-inch springform pan with butter shortening and/or cut a round piece of parchment paper and place it on the bottom of the pan. Set aside.
In a large mixing bowl, add the white chocolate instant pudding mix powder, cream cheese, 1/2 cup of powdered sugar, and the heat treated cake mix.
Use an electric hand mixer to beat the ingredients together on low speed, while gradually adding the milk. Continue mixing until the mixture is thick and all of the milk has been added, and everything is thoroughly combined.
2 boxes (3.3 oz each) white chocolate instant pudding, 1 bar (8 oz) cream cheese, 3/4 cup powdered sugar, 1/2 cup dry yellow cake mix, 3 cups whole milk OR half and half
In a separate mixing bowl, add the heavy whipping cream and the remaining 1/4 cup powdered sugar. Beat with an electric hand mixer, starting on low speed and increasing the speed as needed, until stiff peaks form.
^{* This takes about 4-5 minutes.}
1½ cups heavy whipping cream
Gently stir the whipped cream into the white chocolate pudding mixture (in the larger bowl) along with the rainbow sprinkles.
1/2 cup rainbow sprinkles
Assemble :
- Spread a thin layer of the creamy funfetti mixture over the bottom of the prepared springform pan.
- Place a single layer of vanilla wafers over top, covering the entire area.
- Carefully spoon one third of the remaining funfetti mixture over the wafers, and spread it out evenly.
- Place another layer of vanilla wafers and spread another one third of the funetti mixture over top.
- Repeat the layers one more time ending with smoothing out the final funfetti layer over top.
1 box (11 oz) Nilla Wafers
Cover the dessert with plastic wrap and let it refrigerate for at least 6 hours, but overnight is the best. Before serving, place the dessert in the freezer for 1-2 hours to help it slice firmer and nicer (optional step).
^{* I think it sets up just fine overnight in the fridge (12 hours) so I slice it and serve it from the fridge. If you want cleaner slices and more of a frozen dessert, then stick the icebox cake in the freezer before serving for 1-2 hours.}
Top it off with additional whipped cream and sprinkles (if wanted), slice it, and serve the icebox cake chilled.

Notes

How To Heat Treat Cake Mix : This of course is optional, but I do recommend doing it just to make sure that any bacteria in the raw flour is killed off before consuming. I know some people worry about this while others don't, so do want you prefer.

To heat treat dry cake mix, preheat the oven to 350 degrees F. Spread out the 1/2 cup of cake mix onto a baking sheet or baking pan and cook for 5 minutes. Give it a nice stir and let it cool to room temperature before using in the recipe.

Sprinkles : Use the rainbow sprinkles labeled as 'jimmies' which are in the longer stick-like shape. Do not use the ball shaped sprinkles (called 'non-pareils') because they will bleed color into the pudding mixture. You can use those to decorate the top of the icebox cake with but don't use them inside the cake.

Nutrition