Birthday Cake Lush Bars
3 weeks ago

Birthday Cake Lush Bars

Looking for a way to make a special summer treat without turning on the oven for hours? These Birthday Cake Lush Bars from Twin Cities food blogger greens & chocolate are easy to make and they’re like a party in your mouth — literally!

It’s the time of year when no-bake desserts are in high demand, and do I have the recipe for you! Birthday Cake Lush Bars aren’t technically no-bake, since 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 layered desserts, typically a combination of cream cheese, whipped cream and pudding. They are sweet, creamy and absolutely luscious!

This dessert has the flavor of a birthday cake. It’s perfect for anyone who loves birthday cake or sprinkles! The birthday cake 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 birthday-cake flavor in the cream-cheese layer, with the addition of vanilla extract and almond extract, it gives the dessert that distinct birthday-cake flavor.

Lush bars make a perfect birthday dessert when you’re looking for a fun twist on birthday cake, or bring them to a summer BBQ or potluck dessert. They’ve been a hit every time I’ve made them!

12 servings
Preparation time: 25 minutes
Bake time: 15 minutes

Ingredients

1 pound package refrigerated sugar-cookie dough
⅓ cup unsalted butter, melted
16 ounces cream cheese, at room temperature
1 cup powdered sugar
2 teaspoons pure vanilla extract
½ teaspoon almond extract
2 12-ounce containers Cool Whip, thawed, divided
½ cup rainbow sprinkles, plus extra for sprinkling
2 4-ounce boxes instant vanilla pudding
3 cups milk

Directions

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