mixed with Thin Mint cookie crumbs, mint whipped topping, and Andes Mint chips.
Grasshopper Poke Cake
Ing Duncan Hines chocolate cake mix + water, oil, eggs as listed on the box 14.5 oz can sweet/cond/milk 12.8 oz jar Hershey's Special Hot Fudge Sauce 10 oz package Keebler Fudge Mint Cookies (or G/S Thin Mints in season) 16 oz cool whip (can use lite) Duncan Hines Mint flavor packet cup Andes Mint chips
METHOD Prepare and bake cake mix in 9x13 baking dish. Cool completely. W/ bottom of a wooden spoon poke holes evenly across entire cake (about 20 holes). Pour can of sweetened condensed milk over, filling the poke holes.
Crumble half of the fudge mint cookies into heated hot fudge sauce and mix. Spread the cookie/fudge sauce over the cake.
FINAL whisk together the mint packet (or use mint extract) the cool whip. Spread over the fudge layer.
Crumble rest cookie crumbs over cool whip. Sprinkle Andes Mint chips over top.
Refrigerate and chill 4-24 hours (overnight is best). Cut and serve 12-15.