To kick things off, gather your pre-baked pie shell. If you're using a store-bought one, check if it's completely cooled. If you're feeling adventurous, you could make one from scratch. I suggest a buttery, flaky crust as a solid base.

In a large mixing bowl, start by combining the dry vanilla cake mix and the instant vanilla pudding mix. Sprinkle in that pinch of salt. This step will enhance the sweetness and give depth to the flavor.

Now, gradually add the cold milk while stirring continuously. You’re looking for a smooth consistency here. Make sure there are no lumps—nobody likes a lumpy filling!

Next, whip your chilled heavy cream in a separate bowl. If you’re familiar with whipped cream, you want it to hold soft peaks. This means that when you lift the beaters out, the cream beautifully holds its shape. It should look fluffy and inviting.

Gently fold the whipped cream into the cake mix mixture. The goal is a harmonious blend without deflating the cream. Carefully combine it until everything looks well incorporated. The result will be a light, airy filling that screams joy.

Pour the creamy mixture into your cooled pie crust. Use a spatula to spread it evenly. Once that’s done, top with those delightful rainbow confetti sprinkles. They create a fun decoration that stands out.

Put your assembled pie in the refrigerator. Chill it for at least four hours to ensure it sets. This waiting game is essential; patience will pay off in texture and taste.