No-Bake Funfetti Oreo Icebox Cake 
Ingredients
2 packages (about 12 to 14 ounces each) birthday cake–flavored cream-filled sandwich cookies
2 cups cold heavy cream
1 cup cream cheese
1 cup powdered sugar, sifted if lumpy
1 teaspoon pure vanilla extract
½ cup rainbow jimmies or non-melting sprinkles, plus extra for garnish if desired
Instructions
Chill Equipment for Optimal Whipping: Place a large mixing bowl and the beaters of a hand mixer (or the whisk attachment of a stand mixer) in the refrigerator for 10 to 15 minutes. Cold equipment helps the heavy cream whip to stiff peaks more quickly and reliably.
Whip the Heavy Cream: Pour the cold heavy cream into the chilled bowl. Beat on medium-high speed until stiff peaks form, approximately 3 to 4 minutes. Stiff peaks are achieved when the cream holds its shape firmly and does not collapse when the beaters are lifted. Set the whipped cream aside.
Prepare the Cream Cheese Base: In a separate large mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat on medium speed until the mixture is completely smooth, lump-free, and pale in color. Scrape down the sides of the bowl as needed to ensure even mixing.
Combine the Fillings: Add the whipped cream to the cream cheese mixture in two additions. Using a rubber spatula, gently fold the whipped cream into the cream cheese base. Fold carefully to maintain the airy volume; stir only until no white streaks remain and the mixture is uniform.
Layer the First Cookie Base: Select a 9×13-inch baking dish. Arrange a single layer of the birthday cake sandwich cookies across the bottom of the dish, placing them flat. Break a few cookies as needed to fill gaps along the edges, ensuring full coverage.
Add the First Cream Layer: Spread half of the cream mixture evenly over the cookie layer. Use an offset spatula or the back of a spoon to distribute the filling to the edges, covering all cookies completely.
Add the Second Cookie Layer: Arrange a second layer of cookies over the cream, pressing down gently to ensure contact with the filling. Again, break cookies as needed to create an even layer across the surface.
Add the Remaining Cream and Finish: Spread the remaining cream mixture evenly over the second cookie layer, smoothing the top with a spatula. Immediately sprinkle the rainbow jimmies evenly over the surface, pressing them down very gently so they adhere to the cream.
Chill to Set: Cover the dish tightly with plastic wrap. Refrigerate for a minimum of 4 hours, though chilling overnight (8 to 12 hours) yields cleaner slices and a more fully softened cookie texture. The cookies will absorb moisture from the filling and transform into a cake-like consistency during this time.
Slice and Serve: Remove the cake from the refrigerator. Using a sharp knife, slice into squares or rectangles. Wipe the knife clean between cuts for neat edges. Serve chilled directly from the refrigerator.
No-Bake Funfetti Oreo Icebox Cake
