This no-bake Funfetti Oreo Icebox has been my go-to celebration sweet for everything from birthday sleepovers to last-minute BBQs. I discovered the combination one summer when I wanted a colorful, no-fuss dessert that could be made ahead and still look like it took hours. Layers of whole Oreo cookies and a light, airy cream cheese-whipped cream filling studded with rainbow sprinkles deliver both nostalgia and a modern twist—a contrast of crunchy cookie and pillowy cream that always gets compliments. The first time I served it, my niece insisted it was the prettiest dessert she'd ever seen, and it disappeared faster than I could cut the first slice.

What makes this icebox dessert special is the simplicity: no oven, no gelatin, and ingredients you can keep in the pantry. The cream filling is stabilized by cream cheese and cold heavy cream, so slices hold together nicely after chilling. Using full-sized Oreos as the cookie layers gives each bite that unmistakable chocolate-and-cream profile, while sprinkles add a festive crunch and bright color. It’s an ideal make-ahead option—assemble it the night before and the flavors will marry in the fridge for a perfectly sliceable, celebratory dessert.

Ingredients

• Oreos (Base): 1 package (14.3 oz) Oreo cookies (about 36–40 cookies). Use the classic sandwich cookies—they provide structure and that nostalgic chocolate-vanilla contrast. For an easier slicing experience, buy a familiar brand and place them flat in the pan when layering.
• Heavy cream: 1 cup fresh, cold heavy whipping cream. Cold cream whips faster and holds peaks better; I like Land O Lakes or store-brand heavy cream that lists 36% milk fat for stable peaks.
• Powdered sugar: 1 cup (confectioners' sugar). Sifted if lumpy. Powdered sugar sweetens and helps the whipped cream maintain structure; use standard confectioners' sugar like Domino or store brand.
• Cream cheese: 8 oz (one block), softened to room temperature. Full-fat cream cheese gives the best texture and flavor; Philadelphia brand is classic and reliable.
• Vanilla extract: 1 teaspoon pure vanilla extract. Pure extract adds depth; avoid imitation if you want a cleaner vanilla note.
• Rainbow sprinkles: 1/3 cup. Use sturdy jimmies rather than soft nonpareils so they keep a little crunch in the cream.
• Mini chocolate chips (optional): 1/2 cup for extra chocolate bursts—Ghirardelli or mini Nestlé chips work nicely. Omit if you prefer the classic cookie-and-cream simplicity.

Instructions

Whip the cream: Chill your mixing bowl and beaters briefly in the freezer for 10 minutes. Pour 1 cup cold heavy cream into the bowl and add 1 cup powdered sugar. Using an electric mixer on medium-high speed, whip until stiff peaks form—about 3–4 minutes depending on your mixer. You want peaks that stand without collapsing but still look glossy. Smooth the cream cheese: In a separate bowl, beat the 8 oz softened cream cheese with 1 teaspoon vanilla until completely smooth and free of lumps. Start on low speed and gradually increase to medium to avoid splattering. If any small lumps remain, scrape the bowl and beat an extra 30 seconds. Fold to combine: Gently fold the whipped cream into the cream cheese with a rubber spatula. Use a light hand and fold from the bottom up to keep the mixture airy. Aim for an even, silky texture—this will be your final filling. Add mix-ins: Fold 1/3 cup rainbow sprinkles and 1/2 cup mini chocolate chips (if using) into the cream mixture just until distributed. Over-mixing will deflate the whipped cream, so stop once you see an even distribution of color and chips. Layer the pan: Line the bottom of a 9x13-inch (23x33 cm) baking dish with a single, even layer of Oreo cookies. For a clean presentation, position them flat and press gently so they form a uniform base. Alternate layers: Spread a generous portion of the cream mixture over the cookie layer, smoothing it to the edges. Continue alternating cookie and cream layers until you finish with a top layer of cream. Aim for three to four cookie layers depending on cookie count; end with cream for a pretty finish. Chill to set: Refrigerate the uncovered dish for at least 4 hours—although chilling overnight is best. Cold sets the cream and allows moisture to soften the cookies slightly without becoming soggy. Garnish and serve: Before serving, sprinkle extra rainbow sprinkles and crushed Oreo crumbs on top for color and texture. Use a sharp knife warmed in hot water and wiped dry for cleaner slices.

Storage Tips

Store leftover portions covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 3 days. If you want to freeze slices, wrap each slice individually in plastic wrap and then place them in a freezer-safe bag for up to 1 month—thaw in the fridge overnight before serving. Avoid leaving the dessert at room temperature for more than two hours to maintain food safety and texture. When reheating slightly for a softer mouthfeel, let slices sit at room temperature 10–15 minutes; do not microwave, as it melts the cream unevenly.

Ingredient Substitutions

For a dairy-free version, use a plant-based cream cheese and chilled full-fat coconut cream whipped with a bit of powdered sugar—expect a slight coconut flavor. To make it gluten-free, use a certified gluten-free chocolate sandwich cookie. If you prefer less sweetness, reduce powdered sugar to 3/4 cup and add a pinch of salt to balance flavor. For a lighter texture, replace half the cream cheese with mascarpone; this softens the tang and adds silkiness but keeps richness.

Serving Suggestions

Serve slices with a scoop of vanilla or cookie-dough ice cream and a drizzle of chocolate sauce for a decadent plated dessert. For parties, cut into small squares and arrange on a platter with fresh berries to cut the sweetness. Garnish each portion with a few extra sprinkles and a small wedge of fresh strawberry for color contrast. This dessert is perfect for birthdays, baby showers, or any gathering where you want a playful and colorful centerpiece.

Cultural Background

Layered chilled desserts (sometimes called ‘icebox’ desserts) became popular in American kitchens in the early 20th century when refrigeration became widespread. They are a celebration of convenience—combining readily available cookies, dairy fillings, and creative toppings. The Funfetti twist nods to the beloved American party cake tradition, where sprinkles symbolize joyful celebrations. Using Oreos brings a classic American flavor that many associate with childhood treats and family gatherings.

Seasonal Adaptations

Adjust the sprinkles to match holidays—red and green for Christmas, pastels for Easter, or themed colors for graduations. In summer, add finely chopped fresh strawberries between layers for a bright lift; in fall, mix in a touch of pumpkin pie spice and cinnamon for seasonal warmth. For Valentine’s Day, use red velvet sandwich cookies or mix in white chocolate chips and pink sprinkles.

Meal Prep Tips

Assemble the dessert in a 9x13-inch pan and refrigerate overnight—this makes day-of entertaining effortless. Cut into individual portions and store in meal prep containers for grab-and-go treats. If transporting, keep the dish in a cooler with ice packs to preserve structure. Pre-portion decorative sprinkles in small containers so guests can customize their own slices at a party.

This icebox creation is a celebration in a pan—bright, easy, and endlessly adaptable. Make it a weeknight treat or your next party showpiece, and feel free to make the recipe your own with little swaps that reflect your tastes.