In a medium saucepan, whisk together the sugar, corn starch, cake mix, yolks and about 1 cup of the protein shake. Once smooth, add the remaining protein shake and mix well. Place the saucepan over medium-low heat, whisking constantly until it starts to boil. Let boil for 1 minute as you continue to whisk. Remove from the heat and stir in the butter and vanilla extract. If the pudding doesn’t look completely smooth, run it through a sieve to remove any lumps. Pour into serving dishes and cover with plastic wrap to avoid creating a film on the pudding. Let chill in the fridge for at least 2 hours. Top with a dollop of whipped topping and sprinkles.

Optional: Make sprinkle-rimmed glasses! Add some vanilla frosting in a shallow microwave-safe bowl and sprinkles in another. Microwave the frosting for just a few seconds to soften it. Dip the rim of each serving glass into the frosting and then dip it in the sprinkles.

Note: When cooking with a protein shake, it’s important to avoid high heat as it could make the pudding grainy.