Strawberry Crunch Poke Cake

1 box of white cake mix
14 oz. can sweetened condensed milk
12 oz. can evaporated milk
½ cup whole milk
3 oz. packages strawberry jello, divided
8 oz. container of Cool Whip or frozen whipped topping thawed (plus more for garnish, see notes)
25 Golden Oreos about 1 package
¼ cup salted butter melted
Fresh strawberries for garnish optional
Preheat the oven to 350°F or as directed on cake mix package instructions. Mix and bake cake in a 9×13 glass baking dish according to the instructions. Cool cake completely.To the cooled evaporated milk mixture, add sweetened condensed milk and whole milk. Whisk until fully combined.Use a bamboo skewer to poke small, evenly spaced holes all over the cooled cake.Spoon the strawberry milk mixture over the cake,
being sure to evenly coat the cake. Cover with plastic wrap and place the cake in the refrigerator to soak up the milk mixture for at least 1 hour.Gently spread Cool Whip over the top of the cake. Place golden Oreos in a plastic bag and crush into crumbs using a rolling pin.Transfer crushed cookies to a medium bowl. Pour melted butter over the cookie crumbs and sprinkle with the remaining ½ package of strawberry gelatin powder. Stir to combine.Sprinkle the cookie mixture over the Cool Whip on the cake. Press down as needed to make a smooth, flat top. Slice & enjoy!

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