Christmas Poke Cake

This Christmas Poke Cake is super-moist and chock-full of chocolate and peppermint flavor. It’s all topped off with Cool Whip, Andes Peppermint Crunch Chips and crushed Oreo cookies. Nothing beats that combination!

1 chocolate cake mix, any flavor chocolate
1 c. peppermint mocha dairy creamer
1 can (14.5 oz.) sweetened condensed milk
1 jar Smucker’s hot fudge sundae sauce
1/4 c. peppermint mocha dairy creamer
1 c. Oreos, crushed
1 tub (8 oz.) Cool Whip
1 1/2 c. Andes Peppermint Crunch Baking Chips (for the topping)
1 c. Oreos, crushed (for the topping)

Step 1: Preheat oven to 350 degrees. Spray a 13×9 inch baking dish with non-stick cooking spray. Prepare and bake cake according to the directions on the box.

Step 2: When the cake is done baking, let it cool completely. Once it has cooled, use the bottom of a wooden spoon and poke 20 or more holes in the cake.

Step 3: In a small bowl, whisk together the sweetened condensed milk and 1 c. of peppermint mocha dairy creamer. Make sure to blend well. Then pour over the cake, trying to fill in the holes.

Step 4: Using the same bowl, whisk together the whole jar of Smucker’s hot fudge sundae sauce and 1/4 c. peppermint mocha dairy creamer. Make sure to blend well. Next, mix in 1 cup of the crushed Oreos.

Step 5: Spread the fudge and cookie mixture over the cake, making it as even as possible.

Step 6: Spread the whole tub of Cool Whip over the fudge and cookie layer.

Step 7: Sprinkle the top of the Cool Whip with the Andes Peppermint Crunch Baking Chips and crushed Oreos.

Step 8: Refrigerate for 4-6 hours, so that the sweetened condensed mixture can soak into the cake and it’s thoroughly chilled.

Other ideas for Christmas Treats:

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Christmas Poke Cake

Other ideas for Christmas Treats:

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