Copycat Celebration Cheesecake

Directions

1. Preheat oven to 350°. In each of 3 small bowls, whisk 1-1/3 cups milk and 1 package pudding mix for 2 minutes. Refrigerate, covered, while baking cake layers.
2. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Prepare cake mix batter according to package directions, folding 2/3 cup sprinkles into batter. Transfer to prepared pans. Bake and cool as package directs.
3. Using a long serrated knife, trim tops of cake layers to level. Crumble trimmings; transfer to a parchment-lined baking sheet. Bake at 350° until crisp but not browned, about 5 minutes. Cool completely on pan on wire rack.
4. Line two 9-in. springform pans with plastic wrap, letting ends extend over sides. Place strawberries in a food processor; process until ground. Stir ground strawberries into 1 bowl of pudding. To another bowl of pudding, whisk in blue food coloring. To the third bowl, whisk in cocoa; refrigerate chocolate pudding.
5. Place 1 cake layer in 1 prepared springform pan; spread with strawberry pudding. Place remaining cake layer in remaining prepared springform pan; spread with blue pudding. Freeze both pans at least 1 hour. Top each with 1 carton cheesecake filling. Freeze at least 1 hour longer.
6. Remove strawberry-layered pan from freezer; spread chocolate pudding over top. Return to freezer for 3 hours. Meanwhile, stir remaining 2/3 cup sprinkles into cooled cake crumbs.
7. Remove rims from springform pans; discard plastic. Place strawberry-layered cake on a serving plate; top with blue-layered cake. Frost top and side with cream cheese frosting. Gently press crumb mixture into frosting on side of cake; sprinkle with sequins. Freeze until ready to serve. Remove 10 minutes before cutting.