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a close up shot of a slice of Birthday Cake Delight on a plate

Birthday Cake Delight

Birthday Cake Delight is a dreamy layered dessert made with vanilla pudding, fluffy cream cheese, and whipped cream, all on top of a vanilla cookie crust.
Prep Time 20 mins
Chill Time 2 hrs
Total Time 2 hrs 20 mins
Course Dessert
Cuisine American
Servings 9


  • 14.3 ounces vanilla sandwich cookies (approximately 36 cookies, 2 ½ cups when crushed)
  • 6 tablespoons salted butter, melted and cooled (plus more for greasing dish)
  • 16 ounces cream cheese, softened to room temperature
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 16 ounce tub of frozen whipped topping, Cool Whip, defrosted and divided
  • ¼ cup rainbow sprinkles plus more for garnish
  • 6.8 ounces vanilla-flavoured instant pudding mix, (or white chocolate pudding, if available)
  • 2 cups whole milk


  • Butter an 8x8 glass baking dish and set it aside.
  • In the bowl of a food processor, crush vanilla sandwich cookies until small even crumbs form. Add melted butter and pulse until combined.
  • Press cookie/butter mixture into the greased baking dish and place in the freezer for 10 minutes to chill while preparing the next layer.
  • With a hand mixer or in the bowl of a standing mixer, beat together cream cheese, powdered sugar, vanilla, and 1 cup of frozen whipped topping until smooth and creamy (about 5 minutes). Add in sprinkles and stir just until combined.
  • Spread cream cheese mixture over the chilled cookie crumb layer and place back into the freezer for another 10 minutes.
  • With a whisk or beater, combine both packages of pudding mix, milk, and 1 cup of frozen whipped topping. Whisk until combined and mixture begins to thicken.
  • Spread pudding layer over the chilled cream cheese layer and chill for 30 minutes or until pudding is set.
  • Gently top whipped topping, creating swoops with the back of a spoon or spatula (you may have leftover whipped topping). Top with more sprinkles. Chill until ready to serve.


  • It’s highly recommended to make this dessert a day ahead of time and refrigerate it overnight. This will allow it to thicken and makes it easier to cut into slices.
  • Make sure your cream cheese is room temperature so that you don’t have lumps in this layer.
  • Some types of sprinkles have the color “painted” on and will bleed. If you are concerned about bleeding, test your sprinkles before stirring them in.
  • Make sure that your cookie crust is completely cool before adding your second layer. It’s important that the crust is cooled so that the following layers set properly on top of it.