 | | Directions |
- Prepare and bake the cake mix in a 9x13 baking dish. Allow to cool completely.
- Use the bottom 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.
- Heat the hot fudge sauce in a small bowl in the microwave. 30-40 seconds should do the trick, you jut want it to soften a little.
- Crumble half of the fudge mint cookies into the hot fudge sauce and mix. Spread the cookie/fudge sauce over the cake.
- In a large bowl, whisk together the mint extract, food coloring and the whipped topping. Spread the whipped topping over the fudge layer.
- Crumble the remaining cookie crumbs over top of the whopped topping. Sprinkle the mint chips over the top.
- Refrigerate and chill for at least 4 hours, overnight is best.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Container: 9x13 baking dish
Servings: 15
|  | | Ingredients | | - | | 1 box chocolate cake mix (plus ingredients on package) |
| - | | 1 can sweetened condensed milk (14.5 oz can) |
| - | | 1 jar hot fudge sauce (12.8 oz jar) |
| - | | 1 package mint cookies (10 oz pkg) |
| - | | 1 carton whipped topping, thawed (16 oz) |
| - | | 1 teaspoon mint extract |
| - | | 6 drops green food coloring |
| - | | 1 cup mint chocolate chips |
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