Thin Mints Grasshopper Poke Cake
Source of Recipe
Susie R
List of Ingredients
Thin Mints Grasshopper Poke Cake
1 chocolate cake mix + water, oil, eggs as listed on box
one 14.5 oz. can sweetened condensed milk
one 12.8 oz. jar hershey's special hot fudge sauce
one 10 oz. pkg. keebler fudge mint cookies (or thin mints, when in season)
one 16 oz. container cool whip
1 duncan hines mint flavor packet
1 cup andes mint chips
Recipe
Prepare, bake cake mix in a 9x13 baking dish.
Allow to cool completely.
Use bottom of a wooden spoon to poke holes evenly across entire cake, about 20 holes.
Pour can of sweetened condensed milk over cake, trying to fill holes.
Heat hot fudge sauce in a small bowl in microwave.
30-40 seconds should do the trick.
You just want it to soften a little.
Crumble half of fudge mint cookies into hot fudge sauce, mix.
Spread cookie/fudge sauce over cake.
In a large bowl, whisk together mint packet, cool whip.
Spread whipped topping over fudge layer.
Crumble remaining cookie crumbs over top of cool whip.
Sprinkle andes mint chips over top.
Refrigerate, chill at least 4 hours.
Overnight is best.
Cut, serve.
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