12 ounces cream cheese, softened to room temperature
1 cup yellow cake mix, powdered
½ cup granulated sugar
8 ounces Cool Whip, thawed
¼ cup rainbow colored sprinkles
1 pre-made graham cracker crust, 9 inches
Extra whipped topping for topping
Additional specifics for the garnish
In a large bowl, beat the cream cheese with the hand mixer until light and fluffy
Add dry cake mix and granulated sugar and mix on medium speed until well combined
Using a spatula, stir in the 8 ounces of thawed Cool Whip Whipped Topping
Add ¼ cup nuggets and toss to spread
Pour the mixture into a premade graham cracker pie crust and smooth the top
Refrigerate at least 3 to 4 hours before serving.
Before serving, top with dollops of whipped topping and sprinkle a few sprinkles over each dollop of whipped topping.