Ingredients
12 ounces cream cheese, softened at room temperature
1 cup yellow cake mix, powder form
½ cup granulated sugar
8 ounces Cool Whip, thawed
¼ cup rainbow colored sprinkles
1 pre-made graham cracker crust, 9 inch
Extra whipped topping for garnish
Extra sprinkles for garnish
Instructions
In a large bowl beat the cream cheese with the hand mixer until it is light and fluffy
Add the dry cake mix and the granulated sugar and mix on medium speed until these are well combined
Using a spatula, fold in the 8 ounces of thawed Cool Whip whipped topping
Add in the ¼ cup of sprinkles and combine so they are spread out
Pour the mixture into a premade graham cracker pie crust and smooth out the top
Refrigerate for at least 3 to 4 hours before serving.
Before serving, garnish with dollops of whipped topping and sprinkle a few sprinkles on each dollop of whipped topping.
Enjoy!