two funfetti cookie cups stacked

Funfetti Cream Pie Cookie Cups

  • Author: Julianne Dell
  • Prep Time: 45 mins
  • Cook Time: 12 mins
  • Total Time: 57 minutes
  • Yield: 24 Cookies


Funfetti Cream Pie Cookie Cups have a Golden Oreo crust and a funfetti cookie cups, filled with a dreamy vanilla mousse and topped with cake batter whipped cream.


For the Crust:

  • 1 pkg Golden Oreos
  • 46 tbsp Unsalted butter

For the Cookie:

  • 2/3 C All-purpose flour
  • 1 C Yellow cake mix (dry)
  • 1 tsp Baking soda
  • ½ tsp Salt
  • 1 C Unsalted butter (2 sticks), softened
  • 1 C Granulated sugar
  • ¾ C Light brown sugar
  • 1 Large egg
  • 2 tbsp Pure vanilla extract
  • 2 tsp Butter extract (optional)
  • ¼ C Sprinkles

For the Filling:

  • 2 C Heavy whipping cream
  • 1/2 C Yellow cake mix (dry)
  • 1 Pkg Instant cheesecake (or vanilla) pudding mix (3.4oz)
  • ¾ C Milk
  • 2 tbsp Sprinkles


  1. Pre-heat oven to 350° F. Grease a mini muffin pan with cooking spray or Crisco.
  2. Use a food processor to grind Oreo cookies into a fine crumb.
  3. Melt butter in a microwave-safe bowl until melted. Combine melted butter with Oreo cookie crumbs and stir until there are no dry crumbs left.
  4. Spoon 1 tablespoon of Oreo cookie crumbs into the bottom of the mini muffin pan. Press down with a spoon or tart shaper.
  5. In a separate bowl, combine flour, cake mix, baking soda and salt. Stir and set aside.
  6. Soften butter in the microwave for 15 seconds. Combine softened butter and sugars in a mixing bowl. Beat on medium speed until light and fluffy; 2-3 minutes.
  7. Add egg, vanilla, and butter extract and beat until well combined.
  8. Reduce mixer to low speed and slowly add dry ingredients. Once combined, increase speed to medium high and beat for 1-2 minutes until soft dough forms. Add sprinkles and beat into dough.
  9. Drop 1-1.5 tablespoons of dough into the greased mini muffin pan on top of the Oreo crumbs. Bake at 350°F for 12-15 minutes.
  10. Remove cookies from oven and allow to cool for at least 5 minutes. Use a tart shaper or the back of a spoon to gently push down the middle of the cookies. Allow to cool for another 30 minutes in the pan. You may need to run a knife around the edge of the cookies to help release them from the pan. Cool completely.
  11. Prepare the filling while the cookies are baking.
  12. Put bowl and whisk in the freezer for 15 minutes until completely cold. Whip heavy cream on medium high speed for several minutes until bubbly.
  13. Add dry cake mix and beat on medium high until stiff peaks form. Refrigerate whipped cream.
  14. Combine instant pudding mix with milk. Whisk until powder dissolves. Refrigerate until pudding is firm.
  15. Take 1 cup of the whipped cream and fold into pudding until mixed. Do not mix vigorously as it will deflate the whipped cream. Refrigerate until you are ready to assemble cookies.
  16. For the remaining whipped cream, gently fold in sprinkles. Do not mix too much as it will change the color of the whipped cream.
  17. To assemble the cookies, put the mousse in a Ziploc bag. Cut the tip off the end of the bag and gently fill the middle of the cookie cup with mousse. Divide between cookie cups.
  18. Top mousse with a dollop of the leftover whipped cream and sprinkles.
  19. Cookies must be refrigerated in an air tight container after the mousse has been added.


I used an extra deep mini muffins pan. If you have a traditional mini muffin tin, reduce the amount of cookie dough.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American