One box (3.4 oz) instant vanilla pudding mix
1 envelope unflavored gelatin
2/3 cup Funfetti cake mix just the dry mix, do not make the cake
1 cup heavy whipping cream (see note for Cool Whip option)
One (9" round) prepared graham cracker crust
1/4 cup rainbow sprinkles plus more for garnish
First, prepare the gelatin mixture: in a small saucepan, sprinkle the gelatin powder over 3 Tablespoons of cold water. Let stand for 5 minutes. Add the saucepan to medium-low heat and heat, stirring occasionally, until mixture has dissolved. Remove from heat and let cool 5 minutes.
In a large bowl, whisk together the pudding mix and milk until smooth. Set aside. Meanwhile, prepare the whipped cream portion by adding the heavy whipping cream to a stand mixer fixed with the whisk attachment. Whip the heavy whipping cream on high speed for 5-7 minutes, gradually adding in the Funfetti cake mix powder and the liquid gelatin mixture as it whips until it achieves stiff peaks.
Fold the Funfetti whipped cream mixture into the pudding mixture, taking care to ensure the bottom of the bowl is fully combined and incorporated. Add in the rainbow sprinkles and stir well. Pour the cake batter mixture into the prepared graham cracker crust and smooth out the top.
Refrigerate for at least 4 hours or until set. Just before serving, garnish with additional whipped cream and sprinkles, if desired.
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