Cake Batter Lush Dessert
A colorful no-bake dessert made with a Golden Oreo crust, French vanilla pudding, whipped topping, Funfetti cake mix, and rainbow sprinkles.
Equipment
- 8-inch or 9-inch square baking dish
- Large Mixing Bowl
- Whisk
- Rubber spatula
- Rolling pin or food processor
- Resealable plastic bag
Ingredients
- 36 Golden Oreo cookies divided
- 4 tablespoons unsalted butter melted
- 1 package instant French vanilla pudding mix 3.4 ounces
- 1 cup whole milk cold
- 1/4 cup dry Funfetti cake mix
- 4 cups whipped topping thawed and divided
- 1/2 cup rainbow sprinkles divided
Instructions
- Lightly grease an 8-inch or 9-inch square baking dish. Crush 20 Golden Oreos into coarse crumbs and stir with melted butter.
- Press the cookie mixture firmly into the bottom of the dish. Refrigerate while preparing the filling.
- Whisk the pudding mix, cold milk, and dry Funfetti cake mix until thickened, about 2 minutes.
- Fold in 2 cups of whipped topping and 1/4 cup of sprinkles. Spread the mixture over the chilled crust.
- Spread the remaining whipped topping over the pudding layer. Top with crushed remaining cookies and sprinkles.
- Cover and refrigerate for at least 6 hours, preferably overnight, before slicing and serving.
Notes
- Use cold milk so the instant pudding thickens properly.
- For cleaner slices, chill the dessert overnight.
- Store covered in the refrigerator for up to 3 days.