Better Than Thin Mints... Grasshopper Poke Cake

• Vegetarian

• Produce

  • 1 cup Andes mint chips

• Condiments

  • 1 12.8 oz jar Hershey's special hot fudge sauce

• Baking & Spices

  • 1 16 oz container Cool whip
  • 1 Duncan hines mint flavor packet

• Snacks

  • 1 10 oz package Keebler fudge mint cookies

• Dairy

  • 1 14.5 oz can Condensed milk, sweetened

• Liquids

  • 1 Chocolate cake mix + water

Found on somethingswanky.com

Ingredients

• 1 chocolate cake mix + water, oil, eggs as listed on the box
• 1 - 14.5 oz can sweetened condensed milk
• 1 - 12.8 oz jar Hersheys Special Hot Fudge Sauce
• 1 - 10 oz package Keebler Fudge Mint Cookies (or Thin Mints, when in season)
• 1 - 16 oz container cool whip (I like lite)
• 1 Duncan Hines Mint flavor packet
• 1 cup Andes Mint chips

Directions

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