Funfetti Cake Batter Pie

** Recipe from Gingerbread Bagels **

Crust:
* 1/2 pkg. Golden Oreos or 2 c. graham cracker crumbs (about 11 graham cracker sheets)
* 1 Tbl. sugar
* 1/4 c. unsalted butter, melted
Pudding:
* 3 c. whole milk
* 4 egg yolks, at room temperature
* 1/4 c. cornstarch
* 1/3 c. sugar
* 3/4 tsp. kosher salt
* 1 1/2 Tbl. unsalted butter, diced and at room temperature
* 1 1/2 tsp. vanilla extract
* 6 Tbl. Funfetti Cake Mix
Whipped Cream:
* 1/2 c. heavy whipping cream
* 1 Tbl. sugar
* Rainbow Sprinkles

For crust:  Heat oven to 350.  In a large food processor, grind up Oreos into fine crumbs. You should have 2 c. of cookie crumbs. Put crumbs in a large mixing bowl & add sugar. Mix ingredients together. Then add melted butter & mix to coat crumbs.  Put crumb mixture into a 9" pie plate. Press into sides & bottom of pie plate. Bake 8 minutes.  Cool crust completely on a cooling rack before filling with pudding.
For Funfetti Cake Batter Pudding:  Pour milk into a large saucepan. Heat over medium until almost simmering. Make sure to watch milk so it doesn’t overflow while you work on the next step.
In a large mixing bowl with the paddle attachment (a handheld mixer works too), mix together egg yolks, cornstarch, sugar & kosher salt for 4 min. on medium speed. Mixture should be thick.  On low speed, carefully pour the milk into the mixing bowl.  Continue to mix until milk is combined with the other ingredients.  Pour mixture back into large saucepan & heat over med-low, whisking constantly. Pudding should take 7-10 min. to thicken.  Once thickened, remove pan from heat. Add in butter & vanilla. Whisk.  Put a sieve over a large bowl. Pour pudding mixture into sieve and using a spoon or spatula, press the pudding through the sieve. This will help eliminate any lumps in the pudding.  Then whisk in cake batter mix. Make sure to whisk ingredients really well.  Pour pudding into cooled pie crust. Evenly spread it out with a spatula.  Cover pie with plastic wrap. Be sure to press the plastic wrap against the pudding. (So a film doesn’t form on the pudding.)
Chill pie in refrigerator for 6 hrs.
To make the whipped cream:  Pour heavy whipping cream in a large mixing bowl with whisk attachment. (a handheld mixer works fine) Turn mixture on high, and while it’s mixing, slowly add in sugar. Mix until stiff peaks form.  Once pie is done chilling, top with whipped cream & sprinkles.