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Grasshopper Poke Cake

Delicious combination of flavors for family or friends. Everybody will love it!!! 

Course Dessert
Cuisine American
Keyword Grasshopper Poke Cake
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 375 kcal

Ingredients

  • 1 chocolate cake mix + water oil, eggs as listed on the box
  • 14.5 oz can sweetened condensed milk
  • 12.8 oz jar Hershey’s Special Hot Fudge Sauce
  • 10 oz package Keebler Fudge Mint Cookies or Thin Mints, if in season
  • 16 oz container cool whip whipping cream may be even better
  • 1 Duncan Hines Mint flavor packet
  • 1 cup Andes Mint chips

Instructions

  1. Prepare and bake the cake mix according to directions on package, using a 9×13 baking dish. Allow to cool completely.
  2. Use the end 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.
  3. Heat the hot fudge sauce in a small bowl in the microwave, just enough to soften it. 30-40 seconds is sufficient. Crumble half of the cookies into the hot fudge and mix. Spread the cookie/fudge sauce over the cake.
  4. In a large bowl, whisk together the mint packet and the cool whip (or whipped cream). Spread the whipped topping over the fudge layer. Crumble the remaining cookie crumbs and Andes Mint Chips over the top.
  5. Refrigerate and chill for at least 4 hours, but overnight is best.
  6. Cut, serve and enjoy.