Description

A colorful, creamy, no-bake dessert that tastes just like birthday cake! This Cake Batter Lush Dessert features a buttery cookie crust, fluffy no-bake cheesecake, vanilla pudding spiked with cake mix, and a cloud of whipped topping. Layered, chilled, and topped with rainbow sprinkles — it’s festive, easy, and always a hit at parties. Make it ahead, slice it cold, and get ready for smiles!

Ingredients

Scale

For the Crust:

1½ cups crushed Golden Oreos or vanilla wafers

¼ cup melted butter

For the Cheesecake Layer:

8 oz cream cheese, softened

1 cup powdered sugar

1 tsp vanilla extract

1 cup Cool Whip (or any whipped topping)

For the Pudding Layer:

1 box (3.4 oz) instant vanilla pudding

1½ cups cold milk

½ cup dry cake mix (white or yellow)

For the Topping:

1½ to 2 cups Cool Whip

Rainbow sprinkles, for topping

Optional: extra crushed cookies for garnish

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Instructions

Prepare the Crust:
In a bowl, mix crushed cookies with melted butter until evenly combined. Press firmly into the bottom of a 9×9-inch baking dish. Freeze while preparing the next layer.
Make the Cheesecake Layer:
Beat softened cream cheese, powdered sugar, and vanilla until smooth and creamy. Fold in 1 cup of Cool Whip. Spread this mixture over the chilled crust.
Whisk the Pudding Layer:
In another bowl, whisk together the instant pudding mix, cold milk, and dry cake mix until smooth and thickened (about 2 minutes). Gently spread over the cheesecake layer.
Add the Topping:
Spread remaining Cool Whip on top. Finish with a generous sprinkle of rainbow sprinkles and (if using) crushed cookies.
Chill and Serve:
Refrigerate the dessert for at least 4 hours, or overnight, until fully set. Slice, serve chilled, and enjoy every bite!

Notes

Use cold milk when mixing the pudding layer to ensure it thickens properly.

For extra fun, try using Funfetti cake mix or colorful sprinkles to match a party theme.

You can heat-treat the dry cake mix before using by microwaving it for 1 minute or baking at 350°F for 5 minutes — just to be safe!

Want neat slices? Run your knife under hot water and wipe clean between each cut.

This dessert can be made a day ahead and stored in the fridge — it actually slices better after chilling overnight.

Double the recipe for a 9×13 pan and feed a crowd!