Thin Mint Chocolate Poke Cake

• Baking & Spices

  • 1 (3.9 oz. box Chocolate pudding mix, instant
  • 1 (15.25 oz. box Devil's food cake mix
  • 3 drops Food coloring, green
  • 1/4 tsp Peppermint extract
  • 1 (8 oz. container Topping, whipped

• Snacks

  • 8 Mints girl scout cookies or keebler grasshopper cookies, Thin

• Dairy

  • 2 cups Milk

Found on life-in-the-lofthouse.com

Description

Ingredients

• 1 (15.25 oz.) box Devils Food cake mix
• (+ water, oil and eggs called for on cake mix box)
• 1 (3.9 oz.) box instant chocolate pudding mix
• 2 cups cold milk
• 8 Thin Mints Girl Scout cookies or Keebler grasshopper cookies, divided
• 1 (8 oz.) container whipped topping (Cool Whip), thawed
• 1/4 teaspoon peppermint extract
• 3 drops green food coloring (optional)

Directions

• Prepare and bake cake according to package directions in a 9x13-inch baking pan. Remove from oven and let cake cool completely. Using a wooden spoon handle, poke holes all over the cake. In a large bowl, whisk together chocolate pudding mix and cold milk. Immediately pour mixture evenly all over the top of the cake, ensuring it gets in all the holes. Crush 4 of the Thin Mint cookies and spread crushed cookies all over the top of cake. Cover with saran wrap then place in fridge to set and chill for an hour or up to overnight. When ready to serve, mix together thawed whipped topping and peppermint extract. Mix in green food coloring, if using. Spread whipped topping over the top of cake. Crush remaining 4 Thin Mint cookies then sprinkle all over the top of cake. Cut into slices and serve!