6.8ozinstant vanilla pudding2 boxes of 3.4 oz pudding
8ozCool whip1 container, or homemade whipped topping
10ozshortbread cookies1 box
whipped creamoptional, for topping
Using a hand mixer, beat the softened cream cheese in a large bowl until light and fluffy, about 2 minutes.
To the same bowl add instant vanilla pudding powder and vanilla extract. Use a hand mixer again to blend until uniform in consistency.
Slowly pour in the milk and mix until minimal lumps are left.
Fold in cool whip with a rubber spatula
Fold in 9-10 ounce of the sprinkles, reserving some for the top. Careful not to over mix as it will turn your pudding mixture pink in color.
Assemble the 8 inch springform pan and line the bottom with parchment paper.
Spread 1/2 cup of pudding mixture onto the bottom, similar to how you would lasagna. Layer the cookies as best you can, in one layer. You may need to break pieces of the cookies to fit the shape and close in the spaces of your springform pan.
Pour 1/3 of the remaining pudding mixture on top of the cookies and spread evenly.