No-Bake Birthday Cake
Ingredients
1 box (14.3 oz) vanilla sandwich cookies
8 oz cream cheese, softened
1/4 cup granulated sugar
1 package (3.4 oz) instant vanilla pudding mix
1 1/2 cups cold milk
8 oz whipped topping (such as Cool Whip), thawed
1/3–1/2 cup rainbow sprinkles (plus extra for topping)
Instructions
Prepare the cookie base
Place the vanilla sandwich cookies in a food processor and pulse until they become fine crumbs.
Reserve about 1/2 cup of crumbs for topping later.
Press the remaining crumbs firmly into the bottom of a 9×9-inch dish to form the crust.
Make the cream cheese layer
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Prepare the pudding mixture
In a separate bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until it thickens slightly.
Combine the filling
Fold the pudding mixture into the cream cheese mixture until well blended.
Gently fold in the whipped topping until the mixture becomes light and fluffy.
Add the birthday touch
Stir rainbow sprinkles into the filling.
Assemble the cake
Spread the filling evenly over the cookie crust.
Sprinkle the reserved cookie crumbs and additional sprinkles on top.
Chill
Cover and refrigerate for at least 4 hours (overnight is even better) until firm.
Serving
Slice into squares and serve chilled.
Add extra whipped topping or candles on top to make it feel like a real birthday cake.
Tip: You can also add layers of whole cookies in the middle for a fun cookies-and-cream texture.
