The recipe has lived on my website since 2014 and has become a popular favorite, even scoring #1 (out of 9!) in a sprinkle cake bake-off.
1 15.25 oz box golden butter or vanilla cake mix, plus ingredients to prepare. or homemade Old Fashioned Butter Cake
½ cup rainbow sprinkles plus additional for garnishing
2 3.4 oz boxes cheesecake instant pudding mix
3 cups half and half or whole milk
2 8 oz cream cheese, softened
1 16 oz Cool-Whip, thawed or 4 cups sweetened fresh whipped cream
6 Birthday Cake Oreo Cookies for garnishing optional
Prepare the cake per the package instructions using a 9 x 13-inch baking pan. Mix ½ cup rainbow sprinkles into the batter by hand. Bake per the instructions and cool completely. Cool then cut into 1-inch cubes. Set aside. (Old Fashioned Butter Cake)
Using an electric mixer, whip together both packages of pudding mix with 3 cups of half and half in a medium-size mixing bowl. Whip for 2 minutes or just until the pudding is beginning to thicken but is still pourable. Pour into another container. Set aside.
In the same medium-size mixing bowl cream together the cream cheese with 2 cups whipped topping or fresh whipped cream. Whip just until combined.
Add the pudding to the whipped creamed cheese mixture. Continue to whip on medium speed about 2 minutes or until smooth and fully combined.
Layer the cake and mousse in a 4 quart trifle bowl or large glass bowl beginning with a layer of cake. Divide the cubed cake into thirds and the cheesecake mousse in half. Line the edge of the bowl with cubed cake and roughly crumble the cake in the center.
Sprinkle each layer of mousse with additional sprinkles.
Frost the top with the remaining whipped topping, garnish with sprinkles and Oreo cookies, as desired.
Chill for at least 4 hours before serving. Store leftovers chilled.
more instructions please visit: melissassouthernstylekitchen.com