No-Bake Funfetti Oreo Ice Cream Cake
Ingredients:
For the Crust:
25 Oreo cookies (about 2 cups of crumbs)
4 tablespoons unsalted butter, melted
For the Filling:
1 (8 ounce) package cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping (like Cool Whip), thawed
1 cup M&M’s candies, or other small colored candies
½ cup rainbow sprinkles, plus extra for topping
10-12 Oreo cookies, roughly chopped
For Topping/Garnish (optional):
Whipped cream or reserved whipped topping
Extra sprinkles
Mini Oreo cookies or pieces
Preparation:
* Prepare the crust: Lightly grease a 9×9 inch square pan or a 9-inch pie dish.
* Crush 25 Oreo cookies until they form fine crumbs. You can use a food processor or place them in a zip-top bag and crush them with a rolling pin.
* In a medium bowl, combine the Oreo crumbs and melted butter until fully mixed.
* Press the crumb mixture firmly into the bottom of the prepared pan or dish. Place the crust in the freezer while you prepare the filling.
* Prepare the filling: In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract with an electric mixer until smooth and creamy.
* Gently fold in the thawed whipped topping until no streaks remain.
* Carefully fold in the M&M’s, ½ cup of rainbow sprinkles, and the roughly chopped Oreo cookies until evenly distributed.
* Remove the crust from the freezer. Spread the cream cheese mixture evenly over the crust.
* Cover the pan loosely with plastic wrap and freeze for at least 6 hours, or preferably overnight, until firm.
* To serve: Let the cake sit at room temperature for 5-10 minutes before slicing.
* Garnish with a dollop of whipped cream, extra rainbow sprinkles, and mini Oreo cookies or pieces right before serving.
Keywords: no bake cake, ice cream cake, funfetti, Oreo dessert, easy recipe, summer dessert, birthday cake
