Unroll your pie crusts and cut 4 even rectangles out of each pie crust so you end up with 8 even rectangles. Set aside.
2 14.1 oz pkgs refrigerated pie crusts
In a medium mixing bowl add the pudding mix, cold milk and yellow cake mix whisking them together until evenly combined. Stir in 1 tablespoon of sprinkles.
1 3.4 oz box instant vanilla pudding mix, 1 ½ cups cold milk, ¼ cup yellow cake mix
Spoon filling into the center of 8 rectangles, making sure to leave enough edge to crimp.
Place the remaining 8 rectangles of dough on top of the rectangles with filling. Use a fork to crimp and seal the edges of each pie.
Use a little knife to make 3 small cuts in the top of each pie.
In a small bowl beat the egg and 1 tablespoon of water. Brush each pie with the egg wash. Sprinkle each pie with a few sprinkles.
1 egg, 1 tablespoon water, Christmas sprinkles
Transfer the prepared pies to a parchment lined baking sheet.
Bake at 350° for 15-20 minutes until golden brown.
Serve warm and enjoy!