Place milk, heavy cream, sugar, cornstarch, and salt into a medium saucepan over medium heat. Cook on medium heat, stirring frequently, for 5-6 minutes, or until thickened.
Take off heat and whisk in vanilla bean paste and butter. Pour into heat-proof bowl, and cover with plastic wrap touching the entire surface. Refrigerate minimum 4 hours
Once pudding is cooled. Using a food processor, crush Golden Oreos and set aside. Whip heavy cream and powdered sugar until stiff. Fold whipped cream into pudding in thirds. While folding in last third, add sprinkles and gently fold together. Divide between cups and layer with golden oreos. Garnish with more sprinkles. Serve immediately, or refrigerate until ready (sprinkles might discolor pudding)