Preheat oven to 425°F/220°C.

Prepare the pie crust as instructed on the package. Fit one dough into an 8-inch square pan. Using a fork, gentry poke all over the dough. Bake for 8-10 minutes. Place on a wire rack to cool. Reserve the second dough for another pie.

Prepare Vanilla Pudding & Pie Filling as instructed on the package. Allow to cool for 5 minutes. Pour the pudding onto the cooled base. Evenly disperse sprinkles on top of pudding. Refrigerate 3-4 hours or until firm. Cut into 16 squares and serve.