Description
A delightful no-bake birthday cake dessert featuring a crunchy vanilla cookie crust, creamy cream cheese filling, and a fluffy pudding layer topped with colorful rainbow sprinkles. Perfect for celebrations and easy to prepare without using the oven.
Ingredients
Crust
- 14.3 ounces vanilla sandwich cookies (approximately 36 cookies, 2 ½ cups when crushed)
- 6 tablespoons salted butter, melted and cooled (plus more for greasing dish)
Cream Cheese Filling
- 16 ounces cream cheese, softened to room temperature
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup frozen whipped topping (Cool Whip), defrosted
Pudding Layer
- 6.8 ounces vanilla-flavored instant pudding mix (or white chocolate pudding)
- 2 cups whole milk
- 1 cup frozen whipped topping (Cool Whip), defrosted
Garnish
- ¼ cup rainbow sprinkles, plus more for garnish
Instructions
- Prepare the crust: Grease a 9×13-inch baking dish with butter. Crush the vanilla sandwich cookies in a food processor or by hand until fine crumbs form. Mix the crumbs with melted butter and press them into the bottom of the prepared dish to form the crust.
- Make the cream cheese filling: In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Combine whipped topping: Fold in 1 cup of the defrosted Cool Whip into the cream cheese mixture until fully incorporated.
- Make the pudding layer: In a separate bowl, whisk together the instant pudding mix and whole milk for about 2 minutes, until it thickens. Once thickened, gently fold in the remaining 1 cup of Cool Whip.
- Assemble the dessert: Spread the pudding mixture over the cream cheese filling. Sprinkle rainbow sprinkles evenly on top.
- Chill and set: Refrigerate the dessert for at least 4 hours (preferably overnight) to allow the layers to set properly.
- Serve: Before serving, top with additional rainbow sprinkles for garnish.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- For the best texture, press the cookie crust firmly and evenly into the pan.
- The dessert tastes best after chilling overnight, allowing flavors to meld and layers to set.
- You can substitute Cool Whip with homemade whipped cream if desired.
- Use vanilla-flavored instant pudding or white chocolate pudding for complementary flavors.
- This dessert is best served chilled and should be kept refrigerated until ready to serve.
