Gingerbread Caramel Poke Cake

• Vegetarian

• Baking & Spices

  • 1/2 cup Caramel ice cream topping
  • 1/2 container Cool whip
  • 1 box Gingerbread cake mix + the ingredients on the back of the box

• Snacks

  • 1/4 cup Gingerbread or gingersnap cookies

• Dairy

  • 1/2 can Condensed milk, sweetened

Found on whatscookinglove.com

Description

Ingredients

• 1 box (14.5 ounces) Gingerbread Cake Mix + the ingredients on the back of the box
• 1/2 can (14 ounces) sweetened condensed milk
• 1/2 cup caramel ice cream topping
• 1/2 container (8 ounces) Cool Whip
• 1/4 cup crushed Gingerbread or gingersnap cookies (optional topping)

Directions

• Prepare the gingerbread cake according to the directions on the box in an 8x8 or 9x9 pan. 
• Once the cake is completely cooled, use a wooden spoon to poke holes evenly throughout the cake, making about 15-20 holes.
• Pour the sweetened condensed milk evenly over the cake, trying to fill up the holes.
• Microwave the caramel ice cream topping for 15 seconds or until melted and warm.
• Pour the caramel topping evenly over the cake, trying to fill up the holes.
• Evenly spread the Cool Whip on top of the cake.
• Refrigerate for at least 4 hours or overnight. When ready to serve if desired, sprinkle the crushed gingersnaps on top. This makes about 12 large pieces.