In a mixing bowl, combine the instant vanilla pudding mix with 1 1/2 cups of nonfat milk. Whisk together until the mixture is well combined and starts to thicken, about 2 minutes.
Once the pudding has thickened, gently fold in 1/4 cup of dry yellow cake mix to enhance the flavor.
Carefully fold in the entire 18-ounce container of Cool Whip into the pudding mixture, maintaining a light and fluffy texture.
Add in 1 cup of rainbow sprinkles, folding them into the mixture without overmixing for an even distribution.
Pour the creamy mixture into the pre-made Golden Oreo pie crust and spread it evenly across the crust.
Cover the pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set.
Once chilled, slice the pie, serve, and enjoy! Top with extra whipped cream and sprinkles if desired.
