Cake Batter Cream Pie

• Vegetarian

• Baking & Spices

  • 1 cup Cake mix, dry yellow
  • 1/2 cup Rainbow sprinkles
  • 2 tbsp Sugar
  • 2 tsp Vanilla extract
  • 2 Small Boxes Vanilla pudding mix, instant

• Snacks

  • 1 1/2 cups Around 10 graham crackers

• Dairy

  • 6 tbsp Butter
  • 2 cups Heavy whipping cream
  • 2 cups Whole milk

Found on bakingbeauty.net

Description

Ingredients

• For the Graham Cracker Crust
• 1 and ½ Cups (Around 10 Graham Crackers), Crushed
• 6 Tablespoons Butter, Melted
• 2 Tablespoons Sugar
• For the Cake Batter Cream Pie Filling
• 2 Small Boxes Instant Vanilla Pudding Mix
• 2 Teaspoons Vanilla Extract
• 2 Cups Whole Milk
• 1 Cup Dry Yellow Cake Mix
• 2 Cups Heavy Whipping Cream
• ½ Cup Rainbow Sprinkles

Directions

• For the Graham Cracker Crust
• In a medium bowl combine graham crackers, butter, and sugar. Mix until combined.
• Press into a metal or glass pie pan. Chill for ~1 hour.
• For the Cake Batter Cream Pie
• In a large chilled bowl, use a cold whisk to whip heavy whipping cream until soft peaks form.
• Sprinkle dry cake mix on top. Continuing whipping until stiff peaks form. Fold in ¼ cup of sprinkles. Place in the fridge.
• In the same large bowl, whisk pudding mix, milk, and vanilla. Fold in half of the whipped cream until just combined.
• Evenly spread into prepared graham cracker crust. Top with remaining whipped cream.
• Then top with remaining sprinkles.
• Chill for 2-3 hours or until set before cutting into slices.
• Store in the refrigerator.