No Bake Birthday Cake Lush

Slice of lush with a fork bite taken out of the front of it.

Birthday Cake Lush is a layered no bake dessert loaded with birthday funfetti sprinkles! A golden Oreo cookie crust, birthday cake cheesecake layer, pudding, whipped cream, and sprinkles. A fun dessert or it makes for the best birthday cake too.

Course Dessert

Cuisine American

Keyword birthday cake lasagna dessert, birthday cake lush

Prep Time 20

Fridge Time 6

Total Time 6 20

Servings

Calories 429kcal

Author Jessica - Together as Family

Ingredients

Oreo Cookie Crust

30 Golden Oreos
7 tablespoons butter melted

Funfetti Cheesecake Layer

2 bars (8 oz each) cream cheese softened
1 cup powdered sugar
1/2 cup dry yellow cake mix (heat-treated)
1 teaspoon vanilla extract
8 ounces Cool Whip thawed
1/2 cup funfetti rainbow sprinkles

Vanilla Pudding Layer

2 boxes (3.4 oz each) instant vanilla pudding mix
3 cups whole milk OR half and half

Whipped Cream & Garnish

8 ounces Cool Whip thawed
1/4 cup funfetti rainbow sprinkles

Instructions

Make The Oreo Cookie Crust

Place the Oreos into a food processor and chop at high speed until the cookies are in fine crumbs. Turn the food processor speed to low, and while it's running, slowly pour in the melted butter and process until all the crumbs are coated in butter and the mixture resembles wet sand.
30 Golden Oreos, 7 tablespoons butter
Firmly press the crumbs into the bottom of a 9x13 baking dish. Cover the dish with plastic wrap or a lid, and place it in the freezer for 15 minutes while you prepare the other layers.

Make The Funfetti Cheesecake Layer

In a large bowl, using an electric hand mixer or stand mixer, beat the cream cheese, powdered sugar, yellow cake mix, and vanilla extract until it's well combined and smooth.
2 bars (8 oz each) cream cheese, 1 cup powdered sugar, 1/2 cup dry yellow cake mix, 1 teaspoon vanilla extract
Add in the Cool Whip and beat on low speed just until incorporated. Carefully and gently mix in the sprinkles using a spatula; only stir a couple of times to avoid the sprinkles bleeding into the white cheesecake batter.
8 ounces Cool Whip, 1/2 cup funfetti rainbow sprinkles

Make The Pudding Layer

In a medium bowl, whisk together the dry vanilla pudding mixes and half and half until it starts to thicken. Let it sit for 3 minutes to thicken even more.
2 boxes (3.4 oz each) instant vanilla pudding mix, 3 cups whole milk OR half and half

Assembly & Whipped Cream Layer

Remove the baking dish from the freezer and evenly layer the funfetti cheesecake mixture over top the crust, making sure to go all the way to the edges and corners to make a secure layer.
Then, evenly spread the pudding mixture over top the cheesecake layer.
Evenly spread the Cool Whip over top for the final layer.
8 ounces Cool Whip

Chill Time & Serving

Cover the dessert with plastic wrap or a lid and refrigerate for at least 6-8 hours, but overnight is preferred (8-12 hours).
Add the sprinkles over top before serving the lush dessert chilled from the fridge.
1/4 cup funfetti rainbow sprinkles

Notes

How To Heat-Treat Cake Mix : Use the dry cake mix, do not prepare it! ** For The Microwave : Put the 1/2 cup cake mix into a microwave-safe bowl and microwave in 30-second intervals, stirring the cake mix after each one, and until the temperature reaches 165 degrees. Allow the cake mix to cool completely to room temperature before using.

** For The Oven : Spread the 1/2 cup cake mix onto a cookie sheet and bake it for 5 minutes at 350 degrees F. Allow the cake mix to cool completely before using it in the recipe.

Sprinkles : I recommend using the regular sprinkles, in the longer stick shape, and not the little balls of sprinkles (also called non-pareils). The little ball shaped sprinkles bleed color into whatever you mix them into, which results in a not so pretty cheesecake filling.

Don't Want To Use Cool Whip? : You can make your own whipped cream. To replace a 8 ounce container of Cool Whip you will need to do the following : add 1.5 cups of heavy whipping cream + 1/3 cup powdered sugar into a bowl. Beat on low speed and increase the speed as needed, until stiff peaks form. This takes about 4-5 minutes. To replace both containers of Cool Whip you will need 3 cups heavy whipping cream + 2/3 cup powdered sugar. Use half in the cheesecake filling plus the other half for the topping.

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