Preheat the oven to 350°F. Spray a 9x13 inch pan with baker's spray (like Baker's Joy or generic version). Set it aside.

Using a medium size mixing bowl and a handheld mixer on medium speed, prepare the cake mix according to the box directions (using water, oil, and eggs).

Bake for 25 minutes.

Using a rounded handle of a wooden spoon, poke holes into the cake about 0.5 inch apart immediately after removing from the oven. Set it aside to cool slightly.

Using a medium size mixing bowl, whisk together the cheesecake pudding mix and the cold milk for 1 - 1.5 minutes, just until the pudding starts to thicken.

Evenly pour the pudding over the prepared cake. Use a spatula to smooth the pudding over the prepared cake.

Tightly cover the cake and chill in the refrigerator for at least 4 hours.

Using a spoon, stir in the green food color into the thawed whipped topping until the color is uniform.

Remove the cake from the refrigerator. Evenly spread the tinted whipped topping over the pudding layer.

Evenly sprinkle the mini marshmallows over the tinted whipped topping layer.

Evenly sprinkle the red and green M&M’s and the red sprinkles on top.

Cut into 12 servings (approximately 3 inch x 3 inch squares).