Funfetti Cream Pie

by Jillian
Rainbow Chip mousse, cake truffle filling, and colorful cubes of Funfetti cake all in a chocolatey Oreo cookie crust!

Rainbow Chip mousse, cake truffle filling, and colorful cubes of Funfetti cake all in a chocolatey Oreo cookie crust!

Funfetti Cream Pie | A baJillian Recipes (title)

Happy Birthday Eve to me!!!

Yes, tomorrow is my birthday. So-and-so years ago, I was brought into this world. Well, more like PULLED from my mother’s womb since I was perfectly happy in that safe and cozy environment where I was fed infinite square meals a day without ever having to lift a finger. Those were the days…

If you remember my birthday post from last year, I decided to celebrate by baking up one of my all-time favorite cakes–Funfetti

Soft and tender vanilla cake brimming with rainbow sprinkles, filled with rainbow chip cheesecake mousse and frosted in creamy vanilla buttercream! A childhood favorite made from scratch!

Homemade, of course. Speckled with colorful sprinkles, layered with Rainbow Chip mousse, and frosted with beautiful swirls of buttercream, this tower of cake was the perfect way to celebrate a year closer to Geezerville. This year, however, I had to come up with something different…

With Thanksgiving just a few days away, I decided to make a pie. After all, pie IS the unofficial dessert of Thanksgiving, isn’t it? A Thanksgiving feast is never complete without at least 7 or 8 pies to choose from. Apple, pumpkin, and pecan are a few of the more traditional options, but THIS pie wasn’t going to be just any ordinary pie. THIS pie was going to be my birthday pie. So to continue on the theme of last year’s birthday, I decided to create this sprinkle-licious masterpiece…

Funfetti Cream Pie | A baJillian Recipes-1

Funfetti Cream Pie!

It’s literally Funfetti Cake in pie form. Allow me to elaborate…

Starting with the crust, I decided to go with a standard Oreo cookie crust. Not only do I despise making traditional pie crusts, but I felt that the chocolatey crust would be a good way to offset the sugary sweetness of the rest of the pie. Most people might go with vanilla cookies like golden Oreos (AKA, boring Oreos) or Nilla wafers, but I found that the dark richness of regular Oreos lended the perfect balance of flavors.

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Next we have the Funfetti cake truffle layer. All I did was bake up a batch of Funfetti cake (from the box because I’m lazy) and combine a third of it with some cream cheese and a few Tablespoons of Rainbow Chip frosting. As for the rest of the cake, I had other plans… 

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The next layer was a super fluffy mousse made with just three ingredients–cream cheese, whipped cream, and everyone’s favorite Rainbow Chip frosting! Because Funfetti wouldn’t be so “fun” without its partner in crime, Rainbow Chip. They’re inseparable, really. This mousse is probably the most magical stuff to ever touch your taste buds. Rainbow Chip frosting is dangerous enough on its own, but when you whip it up with cream cheese and whipped cream, you’ve got a weapon of mass destruction on your hands. “Mass,” meaning added mass to the caboose, if you get the drift.

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At this point the pie wasn’t tall enough for my liking, so I solved that issue by simply piling on a generous amount of whipped cream.

To Funfettify this pie even more, I cubed the remaining Funfetti cake and created a rather WIDE yet colorful border. After cramming in as much cake as I could around the edges, I ended up with about a third of the cake left. I’m sure you’ll have no problem thinking of what to do with the leftover cake 😉

And if the pie wasn’t brimming with sprinkles already, I added an extra shower of sprinkles at the very end. I’m sure I’ve said this a million baJillian times before, but there’s NO such thing as too many sprinkles.

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Not only is this pie exploding with everything Funfetti, but it gives you the opportunity to eat your pie AND cake at the same time. Whether it’s the fluffy cubes of Funfetti cake, the sweet Rainbow Chip mousse, or the rich cake truffle filling, your taste buds will be cheering with joy with each and every sprinkle-filled bite!

Funfetti Cream Pie | A baJillian Recipes (collage)

Rainbow Chip mousse, cake truffle filling, and colorful cubes of Funfetti cake all in a chocolatey Oreo cookie crust!

Funfetti Cream Pie

Rainbow Chip mousse, cake truffle filling, and colorful cubes of Funfetti cake all in a chocolatey Oreo cookie crust!
Prep Time 1 hour 20 minutes
Cook Time 17 minutes
Refrigeration Time 4 hours
Total Time 5 hours 37 minutes
Course Dessert
Cuisine American
Servings 10 Servings


Funfetti Cake:

  • 1 box Funfetti cake mix plus ingredients to make it*

Cookie Crust:

  • 2 cups crushed Oreos
  • 4 Tablespoons butter melted

Cake Truffle Filling:

  • of the baked Funfetti cake
  • 4 ounces cream cheese softened
  • 5 Tablespoons Rainbow Chip frosting

Rainbow Chip Mousse:

  • 4 ounces cream cheese softened
  • 8 ounces Rainbow Chip Frosting
  • 1 ½ cup whipped topping

To Finish:

  • Whipped topping or freshly whipped cream
  • Sprinkles


Make the Funfetti Cake:

  • Preheat oven to 350ºF and line a large baking sheet (12 in. x 17 in.) with parchment paper. Prepare cake mix according to package instructions. Pour batter into pan and spread evenly with a spatula. Bake 15-17 minutes or until cake springs back when you gently press on it. Allow cake to cool completely.

Make the Cookie Crust:

  • In a large mixing bowl, use a fork to combine the crushed cookies with the melted butter. Press mixture into the bottom and up the sides of a 9-inch pie pan. Refrigerate crust while you work on the truffle filling.

Make the Cake Truffle Filling:

  • Place a third of the cooled cake into a large bowl. Add the cream cheese and frosting and use a fork to smush ingredients together until a dough is formed. Press filling into the bottom of the crust.

Make the Rainbow Chip Mousse:

  • In the bowl of a stand mixer fitted a paddle attachment, beat the cream cheese and Rainbow Chip frosting together until combined. Fold in the whipped topping. Spread evenly on top of truffle layer.

To Finish:

  • Spread an even layer of whipped topping/cream on top. Cut a third of the remaining Funfetti cake into cubes, then place around the edge of the pie. Refrigerate pie for at least 4 hours, or overnight.
  • Just before serving, top with more sprinkles. Serve immediately, or store in the refrigerator for up to 5 days.


*I used Betty Crocker cake mix.
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