Birthday Cake Lush
This Birthday Cake Lush is SO EASY! A no-bake, layered dessert with birthday cake Oreo crust, creamy filling, and sprinkles that's perfect for any celebration.
Equipment
- 9x13 inch Baking Dish
- Mixing Bowls
- Spatula
- Whisk
- Measuring cups and spoons
- Food Processor
Ingredients
- 22 birthday cake-flavored Oreo cookies
- 4 tablespoons butter melted
- 1 box vanilla instant pudding mix 3.4-ounce
- 1/3 cup dry Funfetti cake mix
- 1 cup milk
- 1 container Cool Whip 16-ounce, divided
- 1/3 cup sprinkles plus extra for sprinkling on top
Instructions
Prepare the Crust
- Start by crushing the birthday cake-flavored Oreo cookies in a mixing bowl until fine crumbs form.
- Pour in the melted butter and mix until the mixture resembles wet sand.
Assemble the Crust
- Press the Oreo mixture firmly into the bottom of a 9x13-inch baking dish, making an even, compact layer.
- Place the dish in the refrigerator while you prepare the filling.
Make the Filling
- In a mixing bowl, combine the vanilla instant pudding mix and dry Funfetti cake mix; whisk together briefly.
- Add the milk and whisk until smooth and thickened, about 2 minutes.
- Gently fold in half of the Cool Whip (8 ounces) into the pudding mixture, keeping it light and airy.
Layer the Dessert
- Spread the pudding and Cool Whip mixture evenly over the crust in the baking dish.
- Top with the remaining Cool Whip (8 ounces), spreading gently to create a smooth top layer.
- Sprinkle 1/3 cup of sprinkles evenly over the top layer of Cool Whip; add extra sprinkles if desired.
Chill and Serve
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
- Cut into squares and serve chilled. Enjoy your delicious Birthday Cake Lush!
Notes
- For best flavor and texture, chill the Birthday Cake Lush overnight to allow layers to set.
- Try swapping Oreo cookies or pudding mix for dietary preferences like gluten-free or sugar-free.
- Use a sharp knife to cut clean squares for attractive presentation.