Funfetti Icebox Cake

Beat the cream cheese in a large bowl with a hand mixer until light and fluffy, about 2 minutes.

Add the instant vanilla pudding powder and vanilla extract to the cream cheese. Blend until smooth.

Gradually pour in the milk, continuing to mix until the mixture is mostly smooth.

Fold in the Cool Whip using a rubber spatula.

Carefully fold in most of the rainbow sprinkles, reserving some for the top, to avoid coloring the mixture pink.

Line the bottom of the springform pan with parchment paper and spread a thin layer of the pudding mixture on the bottom.

Layer the shortbread cookies on top of the pudding layer, breaking them as needed to fit.

Continue layering with 1/3 of the pudding mixture, more cookies, and repeat, finishing with a layer of pudding.

Sprinkle the reserved rainbow sprinkles on top.

Freeze for 4 hours or refrigerate overnight. Allow to sit at room temperature for 10 minutes before serving if frozen.

Garnish with whipped cream and additional sprinkles if desired.

Prep Time: 30 minutes Chill Time: 4 hours Total Time: 4 hours 30 minutes Servings: 12 Calories: 409 kcal per serving