Funfetti Icebox Cake Delight (Printable Version)
A creamy frozen cake layered with vanilla pudding, sprinkles, and buttery shortbread cookies.
# What You'll Need:
→ Dairy
01 -
8 oz cream cheese, softened at room temperature
02 -
8 oz whipped topping (Cool Whip or homemade)
03 -
2 cups whole milk
→ Mix-ins
04 -
6.8 oz instant vanilla pudding mix (two 3.4 oz boxes)
05 -
2 teaspoons vanilla extract
06 -
11 oz rainbow sprinkles
→ Base
07 -
10 oz shortbread cookies (approximately one box)
→ Garnish
08 -
Whipped cream (optional)
# Step-by-Step Guide:
01 -
Using a hand mixer, beat the softened cream cheese in a large bowl until light and fluffy, about 2 minutes.
02 -
Add instant vanilla pudding mix and vanilla extract to the cream cheese. Mix with the hand mixer until the mixture is smooth and uniform.
03 -
Gradually pour in the milk while mixing. Blend until mostly smooth with minimal lumps.
04 -
Gently fold the whipped topping into the pudding mixture using a rubber spatula.
05 -
Carefully fold in about 9 to 10 ounces of rainbow sprinkles, reserving some for garnish. Avoid over mixing to prevent color bleeding.
06 -
Line the bottom of an 8-inch springform pan with parchment paper. Spread 1/2 cup of pudding mixture evenly on the bottom.
07 -
Arrange a single layer of shortbread cookies, breaking them as needed to fit snugly. Pour one third of the remaining pudding over the cookies and spread evenly.
08 -
Repeat layering with cookies, then pudding mixture, then a final layer of cookies topped with the remaining pudding mixture. Sprinkle reserved rainbow sprinkles on top.
09 -
Freeze for 4 hours or refrigerate overnight. If frozen, let sit at room temperature for 10 minutes before slicing.
10 -
Remove the springform pan sides. Optionally garnish the edges with whipped cream and additional sprinkles before serving.
# Additional Notes:
01 -
To prevent color bleeding, fold in sprinkles gently and avoid over mixing.