Better Than Christmas Poke Cake
1 chocolate cake mix, prepared and baked according to the directions on the box.
1 cup peppermint dairy creamer
14.5 oz sweetened condensed milk
1 jar Smuckers hot fudge sundae sauce
1/4 cup peppermint dairy creamer
1 cup crushed Oreos
8 oz Cool Whip
Andes Peppermint Chips for topping (approximately 1 1/2 cups)
Crushed Oreos for topping (approximately 1 cup)
Once the cake has cool, use the bottom of a wooden spoon to poke 20+ holes in the cake.
In a small bowl, whisk together the sweetened condensed milk and 1 cup of the peppermint dairy creamer. Pour over the cake, trying to fill in the holes.
In the same bowl, whisk together the hot fudge sundae sauce and 1/4 cup peppermint dairy creamer. Mix in 1 cup crushed Oreos.
Pour and spread the fudge mixture over the cake as evenly as possible.
Spread the cool whip over the fudge. Sprinkle on the Andes candy bits and crushed Oreos (as much or as little as you want).
Refrigerate for 4-6 hours, until the sweetened condensed mixture has soaked into the cake and it's thoroughly chilled. Cut and serve.