1 – Heat oven to 350°F. Spray bottom of 13×9-inch pan with cooking spray.

2 – In large bowl, beat cake mix, melted butter, eggs, water and vanilla with spoon until well blended. Stir in 2 tablespoons of the sprinkles.

3 – Bake 24 to 28 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 45 minutes.

4 – 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.

5 – 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.

6 – When ready to serve, sprinkle cookies and remaining sprinkles on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.