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Birthday Cake Lush Bars

Birthday Cake Lush Bars are a dreamy combination of birthday cake flavored cookie crust, a cream cheese layer, a pudding layer, and whipped cream, all topped with sprinkles!

It’s that time of year where no-bake recipe desserts are in high demand, and do I have the recipe for you! Birthday Cake Lush Bars aren’t technically no-bake, as you do have to bake one pan of cookies, but the rest is simply whipped up and layered together. If you’re not familiar, lush desserts are a layered dessert, typically a combination of cream cheese, whipped cream, and pudding. They are sweet, creamy, and absolutely luscious!

This birthday cake lush dessert has the flavor of birthday cake in a delicious layered dessert form. It is perfect for anyone who loves birthday cake or sprinkles! The funfetti flavor comes from using refrigerated funfetti sugar cookie dough for the crust. The cookies are baked, crumbled and then mixed with butter and pressed into the bottom of a baking pan.  

There is also funfetti flavor in the cream cheese layer, with the addition of vanilla extract and cake batter extract, which gives the dessert that distinct birthday cake flavor. If you can’t find cake batter extract, simply use ½ tsp of almond extract instead. It is equally delicious!

What You’ll Need

  • Refrigerated Sugar Cookie Dough – preferably funfetti flavor!
  • Butter
  • Cream Cheese
  • Powdered Sugar
  • Vanilla Extract
  • Cake Batter Extract 
  • Cool Whip
  • Sprinkles
  • Instant Vanilla Pudding
  • Milk

How to Make Birthday Cake Lush Bars

To start with this recipe, you’ll need to bake the refrigerated cookies according to the package directions. Usually this includes placing them on a baking sheet and baking them for 8-10 minutes. Once they are baked, cook them completely, and then crush all but 2 of the cookies in a food processor until they resemble crumbs.

Mix the cookie crumbs with some melted butter and then press into a greased 9×13″ baking dish. Next, beat the cream cheese until creamy and then add in the powdered sugar, cake batter extract, and vanilla extract and beat until well combined. Stir in one container of Cool Whip and the sprinkles and then spread this mixture onto the crust.

Next, mix together the milk and pudding mix, let it set up for a few minutes, and then spread over the cream cheese layer. Last, spread the second container of Cool Whip on top of the pudding layer and then top with more sprinkles. Refrigerate for at least 4 hours to let the bars set up. Cut into slices and enjoy! Also, if they don’t cut into perfect slices – that’s okay! You can scoop them out, too.

Birthday Cake Lush Bars are a perfect birthday dessert for someone who likes something other than cake, or a summer BBQ or potluck dessert. It has been a hit every time I have made it!

Like this recipe? Check these out, too!

Banana Pudding Trifle

Strawberry Pudding Poke Cake

Funfetti Ice Cream Birthday Cake

Birthday Cake Lush Bars

Birthday Cake Lush Bars

Birthday Cake Lush Bars are a dreamy combination of birthday cake flavored cookie crust, a cream cheese layer, a pudding layer, and whipped cream, all topped with sprinkles!
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: dessert
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 16 servings
Calories: 399kcal
Author: Taylor

Ingredients

  • 1 lb package refrigerated funfetti sugar cookie dough
  • 1/3 cup unsalted butter melted
  • 16 ounces cream cheese at room temperature
  • 1 cup powdered sugar
  • 2 tsp pure vanilla extract
  • 1 tsp cake batter extract can also substitute with 1/2 tsp almond extract
  • 24 ounces Cool Whip thawed
  • 1/2 cup rainbow sprinkles
  • Two 4 ounces boxes instant vanilla pudding
  • 3 cups milk

Instructions

  • Preheat the oven to 350 degrees F.
  • Place the cookie dough balls on a baking sheet and bake according to package directions.
  • Cool completely.
  • Place all but 2 cookie into a large food processor and pulse until it resembles crumbs
  • In a large bowl, combine the cookie crumbs and melted butter and stir well to combine.
  • Press the mixture into a greased 9×13” baking dish to form the crust.
  • In a large bowl with an electric mixer, beat the cream cheese until creamy, about 1 minute.
  • Add the powdered sugar and vanilla extract, and cake batter extract, and beat until well combined, scraping down the edges of the bowl as needed.
  • Stir in 1 container of Cool Whip and the sprinkles. 
  • Spread this mixture on top of the cookie crumb crust.
  • In a large bowl, combine the pudding mix with the milk and stir for two minutes, until it starts to set up.
  • Spread on top of the cream cheese mixture.
  • Top with the last container of Cool Whip.
  • Crush the remaining sugar cookie and sprinkle on top of the dessert, along with additional rainbow sprinkles.
  • Refrigerate for at least four hours.
  • Cut into squares and serve.
  • Enjoy!

Nutrition

Sodium: 220mg | Calcium: 133mg | Vitamin A: 658IU | Sugar: 32g | Fiber: 1g | Potassium: 196mg | Cholesterol: 54mg | Calories: 399kcal | Trans Fat: 1g | Monounsaturated Fat: 8g | Polyunsaturated Fat: 1g | Saturated Fat: 12g | Fat: 23g | Protein: 6g | Carbohydrates: 44g | Iron: 1mg
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

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