After the cake has baked, remove from the oven. Using the handle end of a wooden spoon, poke holes all over the cake. There is no set number of holes, but you want plenty of places to fill. Mix the white chocolate pudding with 2 cups of milk until dissolved and creamy. Pour the pudding evenly over the cake, trying to fill the holes as much as you can. You may need to use the back of a spoon to help push the pudding into the holes.
In a large bowl, mix the cream cheese, Cool Whip, powdered sugar and vanilla until well combined and the mixture is light and fluffy. Spread over the top of the cake. Sprinkle the non-pareils over the top. Refrigerate for at least 4 hours before serving.
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