This no bake funfetti pie is sure to please all your cake batter/funfetti/sprinkle taste bud needs. No oven required, just simple ingredients and heavy on the sprinkles!
If you couldn’t tell, I love a good no bake recipe. While I love baking, sometimes whipping up a delicious sweet treat without having to preheat an oven or turn on your stove top can be just what your looking for. There’s definitely something special to a no bake pie. Easy ingredients, not to much time and if successful, one heck of a dessert. What more can you ask for?
This no bake dessert calls out to all my funfetti/sprinkle lovers. This pie tastes just like cake batter. That’s right, a delicious, yellow cake flavored dessert with no oven required. This creamy pie has a thick, yummy cookie crust (thank you Golden Oreos), a creamy, dreamy cake batter flavored pie filling, and of course, sprinkle overload on top!
Let’s start at the bottom and work our way up. This pie has a cookie crust. A delicious, crumbly, buttery Golden Oreo cookie crust. Graham cracker crust could be an option too but I love a good, thick cookie crust. You could also take it up one more notch and use Birthday Cake Golden Oreos if you want a total overload of cake batter/birthday cake sprinkle goodness but regular Golden Oreos do the trick too.
The crust is amazing, and there’s not much to it. Pulse an entire package of oreos until they resemble fine crumbs. Pour melted butter over the crumbs and mix until everything is evenly coated and moist. Pack the buttered crumbs into a pie dish or a spring form pan. Make sure to smooth out the crumbs evenly and pack them tight and there you have it, a buttery, crumbly cookie crust.
Now for the filling. This pie filling is smooth, creamy and really, truly tastes just like cake batter! Like other no bake pie recipes, you’ll need cream cheese, powdered sugar, vanilla & almond extract and cool whip. For the cake batter flavor; we rely on cake mix. Simple, amazing yellow cake mix. And make sure you use the entire box. At first I felt opposed to using an entire cake mix just for flavor (don’t ask me why because I can’t tell you) but it’s worth it. Using the entire mix gives the filling a beautiful, pale yellow tint (hello cake batter!) and delivers a delicious, irresistible cake batter flavor. Not subtle, not overpowering, just perfect.
This pie does require a little bit of time to chill in your fridge. If you try to serve it right away the filling won’t be firm enough or stuck to the crust. You want this pie to be firm, smooth, creamy and the crust intact, and a slightly cooler temp when eating doesn’t hurt either. For best results, I always recommend chilling the pie over night. The more time it has to set the more time the flavor comes out and the pie firms up. If you don’t want to wait that long and I don’t blame you, you can refrigerate it for 2-3 hours and then serve.
Now for the sprinkles. You all know I’m a sprinkle fanatic; if you ask me, the abundance of sprinkles on top of this pie is not an option, it’s a must. You can’t have cake flavored anything without sprinkles, it just isn’t right. I topped this pie with rainbow jimmies because (*confession*) I have an inappropriate amount of sprinkles on hand. I will also say that I do use them on a regular basis so don’t judge me 😉
You can either layer the sprinkles on before you chill the pie while the filling is still sticky, 0r you can sprinkles them on top after the pie has chilled for some time. The top of the pie will harden a little bit after chilling but your sprinkles will stay in place either way, promise!
- 1 standard package golden oreos
- 1 stick (1/2 cup) unsalted butter (melted)
- 8 ounce block cream cheese (softened at room temperature)
- 1/2 cup powdered sugar
- 1 regular box yellow cake mix
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1 tub (8 oz.) cool whip
- sprinkles of your choice (I used rainbow jimmies)
- Lightly spray a 9 inch pie dish with cooking spray or cut out a 9 inch circle of parchment paper and line the bottom of a spring form pan. Set aside.
- Using a food processor, pulse the entire package of oreos until they are fine crumbs. Place in a medium sized bowl. Pour melted butter over the cookie crumbs and mix until evenly coated and moist. Pour crumb mixture into pie dish or spring form pan and pack tightly forming a crust. Make sure the crust is evenly distributed and covers the entire bottom of the pie dish.
- In a separate mixing bowl, combine cream cheese and powdered sugar. Cream the cream cheese and sugar together using an electric mixer on medium speed. Add in cake mix, mixing slowly at first until it starts to incorporate into the mixture and then move up to medium speed. Add in vanilla and almond extract and continue mixing. Slowly add in cool whip. Once all the cool whip has been added into the mixture, turn the mixer on a higher speed to whip the filling together so everything is thoroughly combined and the texture of the filling is light and fluffy.
- Pour pie filling over the cookie crust and smooth out over the entire dish.
- Chill the pie for a minimum of 2-3 hours in the refrigerator or over night for best results. Chilling is an important step because it allows the pie to firm up and set.
- Once pie is chilled top with your choice of sprinkles, cut into slices and serve. Any leftovers should be kept in an airtight container and stored in the refrigerator.
- *prep time above includes a minimum of 2 hour chilling time. Assembling the actual pie only takes about 15-20 minutes.