3/4 cup butter, melted
2 eggs, beaten
3 tablespoons water
1 teaspoon vanilla
1 container (1.75 oz) Betty Crocker™ rainbow mix sprinkles (about 1/3 cup)
1 package (8 oz) cream cheese, softened
1 cup Betty Crocker™ Rich & Creamy vanilla frosting
1 container (12 oz) Cool Whip™ frozen whipped topping, thawed
2 boxes (4-serving size each) Jell-O™ French vanilla-flavor instant pudding & pie filling mix
3 cups cold milk
12 Oreo™ golden birthday cake flavor creme sandwich cookies, coarsely crushed
Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, beat cake mix, melted butter, eggs, water and vanilla with spoon until well blended. Stir in 2 tablespoons of the sprinkles. Bake 24 to 28 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 45 minutes. In large bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in 2 cups of the whipped topping. Stir in 2 tablespoons of the sprinkles. Spread over baked base. In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours. When ready to serve, sprinkle cookies and remaining sprinkles on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.