Yield: 9×13 inch Pan of Cake
Ingredients
- 36 OREO Cookies
- 1 pkg white cake mix
- 14 oz sweetened condensed milk
- 12 oz evaporated milk
- ¼ cup regular milk
- 8 oz Cool Whip
- 1 tsp ground cinnamon
- Optional:
Denser, moister: In cake mix directions, replace water with milk, oil with double amount of butter, add +1 egg
More fluffy, fewer calories: In cake mix directions, replace butter and oils with an equal part of applesauce
Utensils
- 9×13 inch baking pan or similar
- Cooking spray or oil
- large mixing bowl
- large spoon or paddle
- pan cover or aluminum foil
Let’s Make It!
- Defrost Cool Whip by placing in fridge.
- In large bowl, mix cake mix according to the directions and add any replacements you want noted above.
- Layer ~22 Oreos onto the baking pan, pour cake mix over.
- Bake according to directions.
- After cake finishes baking, take out of oven and plug holes around ½-1 inches apart from each other. Holes should reach at/near bottom.
- Mix together sweetened condensed milk, evaporated milk, regular milk, 2 crushed Oreos, and ~½ tsp cinnamon.
- Pour mixture evenly over cake.
- Cover cake and fridge for 1-2 hours.
- Take cake out of fridge and using a paddle or spatula, gently spread the thawed Cool Whip over the cake.
- Cover Cool Whip topped cake with the rest of the (crushed) Oreos and cinnamon.
- Cover cake and refrigerate for up to several days.
