Ingredients
Equipment
Method
Instructions
- If making the crust from scratch, prepare it now; otherwise have the Golden Oreo pie crust ready. Chill the crust while you prepare the filling.
- In a medium bowl, whisk the 3.4-ounce box instant vanilla pudding with 1 1/2 cups nonfat milk until smooth and free of lumps.
- Whisk the 1/4 cup dry yellow cake mix into the pudding until fully combined.
- Gently fold about half of the Cool Whip (half of the 18-ounce container) into the pudding mixture until evenly incorporated; set aside the remaining Cool Whip for the topping.
- Fold 1/2 cup of the sprinkles into the pudding mixture until evenly distributed.
- Spoon the filling into the chilled pie crust and smooth the top evenly.
- Spread the reserved remaining Cool Whip over the filling to cover it.
- Refrigerate the pie until the filling is set and firm.
- Just before serving, sprinkle the remaining 1/2 cup of sprinkles evenly over the top.
Notes
Use good quality sprinkles to lessen the chance they dissolve in your pie filling. I like Rainbow Jimmies instead of nonpareils.
You can use a Golden Oreo Crust,Graham Cracker Crust,Shortbread Crustor even myall butter pie crustthat’s beenblind bakedand cooled. Or buy one from the store!
You can use a Golden Oreo Crust,Graham Cracker Crust,Shortbread Crustor even myall butter pie crustthat’s beenblind bakedand cooled. Or buy one from the store!
