Funfetti Icebox Cake
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Prep time: 
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Serves: 2 icebox cakes
 
Layers of graham crackers, whipped cream, cake batter pudding, and SPRINKLES! are wrapped and frozen and then sliced like the most fun no-bake cake you have ever made! PLEASE NOTE that this recipe requires 4-6 hours of freezing to set up, plus a couple more after frosting. I find it best to assemble it the night before (only about 10 minutes of work)
Ingredients
  • 1 quart heavy cream, cold!
  • ½ cup powdered sugar
  • 1 teaspoon vanilla ** let's pretend you don't feel like making whipped cream from scratch... use Cool Whip in place of the heavy cream, powdered sugar, and vanilla listed here**
  • 1 (14 ounce) box of graham crackers (I bought 2 boxes "just in case"; I needed a few extra grahams because I actually had enough pudding & whipped cream to make Two loaf-pan cakes)
  • ¾ cup sprinkles!!!!!
  • 1 recipe cake batter pudding (above) OR 1 batch of prepared instant vanilla pudding (saves time! still awesome!)
Instructions
  1. Line a loaf pan with plastic wrap running in both directions and up over the sides. This will help you get your finished frozen cake on outta there.
  2. Make whipped cream. Pour the heavy cream in a large bowl an beat on low using whisk attachments until stiff peaks form. Be patient.
  3. Add in the powdered sugar and vanilla, beating until they are just combined. Remove 1½ cups of the whipped cream and put it in a smaller bowl. This will be for "frosting" your finished cake. Refrigerate both bowls until you're ready to use them.
  4. Using the large bowl of whipped cream, "frost" the bottom and sides of the prepared loaf pan. This layer should be about ½ an inch thick. Place graham crackers across the bottom of the pan; I had good luck breaking the grahams at the "seams" to fit.
  5. Spread more whipped cream over the graham crackers. Cover with sprinkles.
  6. Then another layer of graham crackers. Then a layer of cake batter pudding.
  7. Keep layering all the way up to the top of the pan, making sure to spread and push the pudding and whipped cream down the open sides. End at the top with a layer of whipped cream. Pull the plastic wrap that's hanging over the sides loosely across the top of the cake and freeze for 4-6 hours, or overnight.
  8. Two hours before serving turn the cake out of the pan and onto a serving platter.
  9. Using the small bowl of whipped cream you set aside, "frost" the top and sides of the cake so you have a pretty finished product. COVER IT with sprinkles. Freeze for at least two hours, slice, and serve.
Recipe by Sugar Dish Me at https://www.sugardishme.com/cake-party/