Birthday Cake Funfetti Trifle

Course Dessert

Cuisine American, Southern

Keyword birthday-cake-funfetti-trifle, funfetti-birthday-cake-trifle

Prep Time 25

Cook Time 30

Chill Time 4

Total Time 4 55

Servings servings

Calories 434kcal

Author Melissa Sperka

Ingredients

1 15.25 oz box golden butter or vanilla cake mix plus ingredients to prepare
1/2 cup rainbow sprinkles plus additional for garnishing
2 3.4 oz boxes cheesecake instant pudding mix
3 cups whole milk or half and half
2 8 oz blocks cream cheese, softened
1 16 oz Cool-Whip, thawed or 4 cups sweetened fresh whipped cream
6 Birthday Cake Oreo Cookies for garnishing optional

Instructions

Prepare the cake per the package instructions using the amount of water, oil and eggs called for. Mix 1/2 cup rainbow sprinkles into the batter by hand. Bake in a 13x9 inch baking pan per the package instructions and cool completely. Cut into 1-inch cubes. Set aside.
Using an electric mixer, whip together both packages of pudding mix with 3 cups whole milk or half and half in a medium-size mixing bowl. Whip for 2 minutes or just until the pudding is beginning to thicken but is still pourable. Pour into another container. Set aside.
In the same medium-size mixing bowl cream together the cream cheese with 2 cups whipped topping or fresh whipped cream. Whip just until combined.
Add the pudding to the whipped creamed cheese mixture. Continue to whip on medium speed about 2 minutes or until smooth and fully combined.
Layer the cake and cheesecake mousse in a 4 quart trifle bowl or large glass bowl beginning with a layer of cake. Divide the cubed cake into thirds and the cheesecake mousse in half. Cover with dollops of the cheesecake mixture.
Sprinkle each layer of mousse with additional sprinkles. Line the edge of the bowl with cubed cake and roughly crumble the cake in the center.
Frost the top with the remaining whipped topping, garnish with sprinkles and Oreo cookies, if desired.
Chill for at least 4 hours before serving. Store leftovers chilled.

Notes

1) When using cake mix you may opt to use the same amount of buttermilk in place of the water called for on the package for added flavor.
2) To garnish the top with a piping bag as pictured you'll need one additional 8 ounce container of thawed whipped topping or 2 cups of fresh sweetened whipped cream.

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