Ingredients:
2 packages of birthday cake Oreos (regular or Double Stuf Oreos work too)
2/3 cup of milk
1¾ cups of heavy whipping cream
1/2 cup of confectioners’ sugar
3/4 cup of dry white cake mix (use just the powder)
One 8-ounce package of cream cheese, softened
2/3 cup of granulated sugar
2 teaspoons of vanilla extract
3/4 cup of rainbow sprinkles
Extra whipped cream and sprinkles for garnish (optional but highly recommended)
Directions:
Lightly coat the sides and bottom of a 9-inch round springform pan with cooking spray and set aside.
In a stand mixer with the whisk attachment, whip the heavy cream on HIGH until soft peaks form, roughly 4-5 minutes.
Mix in the confectioners’ sugar and dry cake mix powder until stiff peaks are achieved, about 2 more minutes, then fold in the rainbow sprinkles. Transfer this whipped mixture to another bowl and set aside.
Using the same stand mixer bowl, blend the cream cheese, granulated sugar, and vanilla until smooth and creamy, about 1 minute.
Gently fold the whipped cream mixture into the cream cheese blend until evenly mixed, ensuring the texture is light and no streaks are visible.
To start layering, spread approximately 1/4 cup of the cream mixture on the bottom of the prepared pan to secure the first layer of Oreos in place.
Dip each Oreo briefly into the milk and arrange them over the cream layer in the pan, breaking the cookies as needed to fit.
Layer 1/3 of the cream mixture over the Oreos, smoothing it out with an offset spatula.
Continue the process with another layer of dipped Oreos, followed by another third of the cream mixture. Repeat the layering one more time, ending with the cream mixture on top.
Cover the cake and refrigerate for at least 4-6 hours, or for best results, overnight.
Before serving, embellish with additional whipped cream and a sprinkle of rainbow sprinkles for a festive touch.