Cake Batter Lush
A simple but delicious no-bake dessert with an Oreo cookie crust and layers of pudding, sweet cream, sprinkles and cake mix!
Servings: 12 servings
Calories: 420kcal
Ingredients
- 40 golden Oreos crushed into crumbs
- ½ cup butter melted
- 8 ounces cream cheese softened
- 16 ounces Cool Whip divided
- 2 cups confetti cake mix divided
- 2 3.2 ounce boxes instant vanilla pudding
- 3 cups milk
- ¾ cup sprinkles of your choice divided (optional)
Instructions
- Place Oreos in a blender or food processor, blending them until they are crumbs.
- In a medium mixing bowl, mix melted butter and cookie crumbs together.
- Press crumb/butter mixture into a 9x13-inch baking dish.
- In a large mixing bowl, beat cream cheese and 8 ounces of Cool Whip until smooth.
- Add 1 ½ cups of confetti cake mix and beat again until smooth.
- Stir in ¼ cup sprinkles (optional).
- Spread cream cheese mixture on top of crust.
- In a large mixing bowl, beat pudding mix and milk together until it thickens.
- Add remaining ½ cup of confetti cake mix and beat until smooth.
- Stir in ¼ cup sprinkles (optional).
- Spread pudding layer over top of cream cheese layer.
- Spread remaining Cool Whip over top of pudding layer.
- Add ¼ cup sprinkles on top (optional).
- Refrigerate for 2 hours prior to serving.
- Store in an airtight container in the refrigerator.
Notes
- This recipe can be made up to 24 hours in advance; just place in the fridge until ready to serve.
- Feel free to get creative with the toppings. You can use chocolate chips, sprinkles or crushed candy.
- To store, cover your cake with plastic wrap or foil. It can be stored in the fridge for up to five days.
Nutrition
Calories: 420kcal | Carbohydrates: 42g | Protein: 6g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 326mg | Potassium: 196mg | Fiber: 1g | Sugar: 25g | Vitamin A: 655IU | Calcium: 147mg | Iron: 1mg