Grasshopper Poke Cake

Grasshopper Poke Cake

This recipe contains Gluten Free Notes

Ingredients

  • 1 chocolate cake mix + ingredients listed on the box (GF use Betty Crocker GF Chocolate Cake Mix)
  • 1 - 14.5 oz can sweetened condensed milk
  • 1 - 12.8 oz jar Hershey's Special Hot Fudge Sauce
  • 1 - 10 oz pkg Fudge Mint Cookies (or Thin Mints) (GF Use Chocolate K-Toos and Chopped Andes Mint Chocolates)
  • 1 - 16 oz container cool whip
  • 1 Duncan Hines Mint flavor packet
  • 1 cup Andes Mint chips

Directions

  1. Prepare and bake cake mix in a 9x13 baking dish. Allow to cool completely.
  2. Use bottom of a wooden spoon to poke holes evenly across the entire cake (about 20 holes). Pour can of sweetened condensed milk over cake, trying to fill holes.
  3. Heat hot fudge sauce in a small bowl in microwave 30-40 seconds. Softening a little.
  4. Crumble half of fudge mint cookies into hot fudge sauce and mix. Spread cookie/fudge sauce over cake.
  5. In a large bowl, whisk together mint packet and cool whip. Spread whipped topping over fudge layer.
  6. Crumble remaining cookie crumbs over top of cool whip. Sprinkle Andes Mint chips over top.
  7. Refrigerate and chill for at least 4 hours (overnight is best).
  8. Cut and serve. Serves 12-15 ~YUM Enjoy!