Description

A colorful, no-bake dessert layered with Birthday Cake Oreos, creamy cake batter filling, and festive sprinkles. Perfect for parties and easy to prep ahead.

Ingredients

1 package Birthday Cake Oreos (about 36 cookies)
1 cup milk (for dipping Oreos)
2 cups heavy whipping cream
1/2 cup confectioners’ sugar
1/2 cup dry white cake mix
8 oz cream cheese, softened
1/3 cup granulated sugar
1 tsp vanilla extract
1/4 cup rainbow sprinkles (use jimmies)
Extra whipped cream and sprinkles for topping (optional)

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Instructions

In a large bowl, whip the heavy cream to soft peaks. Add confectioners’ sugar and dry cake mix, then whip to stiff peaks. Gently fold in rainbow sprinkles and set aside.
In another bowl, beat softened cream cheese with granulated sugar and vanilla extract until smooth. Fold in the whipped cream mixture until fully combined.
Lightly grease a 9″ springform pan. Spread a small amount of cream mixture on the bottom. Quickly dip Oreos in milk and lay a single layer over the base. Spread 1/3 of the cream over the cookies. Repeat layers two more times, ending with cream on top.
Cover and refrigerate for at least 4–6 hours, preferably overnight.
Before serving, decorate with extra whipped cream and sprinkles if desired. Serve chilled.

Notes

Use jimmies to avoid color bleeding from sprinkles.
Let the cream cheese soften at room temperature for easier mixing.
Oreos should only be dipped for 1–2 seconds to avoid sogginess.
Can substitute regular Oreos and add more cake mix for extra birthday cake flavor.
Cool Whip can replace whipped cream in a pinch.