Funfetti Lush

Course: Dessert

Cuisine: American

Keyword: funfetti lush, funfetti no bake dessert

Prep Time: 30

Chill Time: 4

Servings:

Calories: 566kcal

This no bake Funfetti Lush is light, festive and irresistibly creamy! Layers of crunchy graham cracker crust, decadent cheesecake and smooth pudding come together with pops of rainbow sprinkles in every bite. It’s an easy, make-ahead dessert that’s perfect for parties and celebrations of all kinds!

Print Recipe

Ingredients

Graham Cracker Crust

2 cups graham cracker crumbs (9oz, 250g)
2 tablespoons granulated sugar
½ cup unsalted butter melted (4oz, 115g)

Cheesecake Layer

16 ounces cream cheese room temperature (454g, 2 blocks)
2 teaspoon vanilla extract
1 ½ cups powdered sugar (7oz, 195g)
2 tablespoons heavy cream
4 ounces whipped topping (113g) - I used Cool Whip
⅓ cup rainbow sprinkles

Pudding Layer

6.8 ounces vanilla instant pudding mix 2 x 3.4 oz boxes
1 ½ cups heavy cream (12 fl oz, 375ml)

Topping and Garnish

4 oz whipped topping or freshly whipped cream (113g)
2-3 tablespoons rainbow sprinkles

Instructions

For The Graham Cracker Crust Layer

Lightly spray a 9x9 (for thicker dessert) or 9x13 pan (for slightly thinner lush) with nonstick cooking spray. Set aside.
In a medium mixing bowl, stir together the graham cracker crumbs, granulated sugar and melted butter. The mixture will be a little clumpy and look damp. If you press it between your fingertips, it should stick together.
2 cups graham cracker crumbs, 2 tablespoons granulated sugar, ½ cup unsalted butter
Press the crust firmly into the bottom of the pan. Place the pan in the fridge to chill while we start the cream cheese layer.

For the Cheesecake Layer

In the bowl of your stand mixer or a large mixing bowl, use the whisk attachment to beat the cream cheese, vanilla extract, powdered sugar and heavy cream on high speed until smooth and creamy.
16 ounces cream cheese, 2 teaspoon vanilla extract, 1 ½ cups powdered sugar, 2 tablespoons heavy cream
Use a rubber spatula to fold the whipped topping through the cream cheese mixture.
4 ounces whipped topping
Add the sprinkles and fold into the batter.
⅓ cup rainbow sprinkles
Spoon the filling over the crust and smooth it out so that it is even. Pop the pan back in the fridge to chill while we start on the pudding layer.

For the Pudding Layer

In a large mixing bowl, whisk the vanilla pudding mix with the heavy cream (you can do this by hand, with a hand mixer or use a stand mixer.)
6.8 ounces vanilla instant pudding mix, 1 ½ cups heavy cream
Spread the pudding layer, evenly, over the cheesecake layer.

Topping and Garnish Layer

Finally, spoon the whipped topping (or whipped cream if using) over the pudding layer. Top with rainbow sprinkles.
4 oz whipped topping, 2-3 tablespoons rainbow sprinkles
Cover with plastic wrap and transfer to the fridge to set for 4 hours or up to overnight. Once chilled, serve and enjoy!

Notes

Storage Information

Refrigerator: Store leftovers, covered, in the fridge for up to 5 days.
Freezer: Cover the pan completely with plastic wrap then wrap in tin foil. Freeze for up to 3 months. Thaw in the fridge when you are ready to serve or serve frozen for a cold treat.
Notes: If you are making this with the plan of freezing it for later, I would suggest not topping it with the sprinkles until it has thawed. The color in the sprinkles can run into the whipped topping and won’t look as good. This only impacts the aesthetics, the flavor is fine if you do end up freezing the sprinkles.

Equipment Needed (affiliate links): Glass Mixing Bowls |Electric Mixer (Hand Mixer or Stand Mixer)| Whisk

Please see post above for more information, step-by-step photos, recipe tips and frequently asked questions.

Nutrition