I swear there’s a special kind of joy in a dessert that asks for zero oven time — just patience in the fridge and a little faith (and maybe a dash of sprinkles). This No-Bake Funfetti Oreo Icebox Cake is one of those small-town party miracles: kid-friendly, silly-looking in the best way, and unfussy enough to whip up between running errands and church potluck prep.

Quick personal note: I always keep a pack of Birthday Cake Oreos on hand (bless the grocery store on Main Street), but regular or Double Stuf work just fine if that’s what you’ve got. The first bite is a soft, creamy crunch — like cake that decided to take a nap in a bowl of clouds. If you like other easy no-bakes, you might enjoy this 3-Ingredient No-Bake Cheesecake I tinker with sometimes.

Why this sweet treat wins every time

No baking, no sweating over oven temps — perfect for summer potlucks or last-minute guests.

Textures: crisp Oreo, silky cream cheese filling, playful sprinkles (little pops of childhood).
Flexible: use Double Stuf for extra indulgence, or regular Oreos for a lighter assembly.
Keeps well in the fridge (handy when you need dessert for several days).

A tiny kitchen moment

I once made this for a backyard game night when two other families showed up early; we ate it with mismatched plates and the kids used forks like tiny tools of justice.

Simple Ingredients — nothing fancy, all fun

2 packages Birthday Cake Oreos (or regular/Double Stuf),
2/3 cup milk,
1 cup whipped cream,
1 cup cream cheese (softened),
1/2 cup powdered sugar,
1/2 cup colorful sprinkles

I sometimes think about adding chopped chocolate (guilty pleasure) — if you’re curious about a richer riff, this no-bake chocolate cheesecake is another favorite.

How to assemble (the lazy-chef method)

In a mixing bowl, beat the softened cream cheese with powdered sugar until smooth., 2. Fold in the whipped cream and colorful sprinkles to create a creamy filling., 3. Dip each Oreo in milk for a few seconds and layer them in a rectangular dish., 4. Spread a layer of the cream filling over the Oreos., 5. Repeat the layers until you’ve used all the Oreos and filling., 6. Finish with a sprinkle of colorful sprinkles on top., 7. Cover and refrigerate for at least 4 hours, or overnight, before serving., 8. Cut into squares and enjoy!

If you want a fruity twist for spring, try layering thin berries between the stacks — it brightens things up like that first morning after a storm. For a cherry-note variation, see this Delightful No-Bake Cherry Cheesecake idea (not required, but tempting).

Cooking Unit Converter

Need a quick swap between cups and grams? This handy converter makes scaling easy.

Top Tip from my back porch

Chill it overnight if you can (I know, patience), because the cookies soften and the flavors knit together better — also, use a serrated knife for cleaner slices and warm the blade briefly under hot water between cuts.

Hope you enjoy it as much as I do — it’s the kind of dessert that travels well to the church hall or the back patio.

FAQ

How long does this keep in the fridge? +

Stored in an airtight container, it keeps 3–4 days in the refrigerator — after that the texture softens more, but it’s still tasty.

Can I freeze the cake? +

You can freeze it for up to a month wrapped tightly; thaw in the fridge overnight before serving to keep the texture best.

Any good substitutions for cream cheese? +

Neufchâtel or a mascarpone/Greek yogurt mix can work (Greek yogurt thins the filling, so use a bit less milk).

Can I make this dairy-free? +

Yes — use dairy-free whipped topping, a plant-based cream cheese, and non-dairy milk for dipping; texture will be slightly different but still lovely.

Is there a recommended pan size? +

A standard 9×13-inch rectangular dish is ideal for even layers; you can halve the recipe for a smaller pan.

Daily Calorie Needs Calculator

Wondering how a slice fits into your day? Use this calculator to estimate daily calorie needs.