Strawberry Crunch Poke Cake

Ingredients

• Cake
• 1 box white cake mix (15.25 oz), prepared according to package directions
• 1 box strawberry gelatin (3 oz)
• Frosting
• 8 oz cream cheese, softened
• 8 oz Cool Whip
• 1 cup powdered sugar
• 1 tsp vanilla extract
• Strawberry Crunch Topping
• 20 Golden Oreos, crushed
• 1/4 cup melted butter
• 1 box strawberry gelatin powder (3 oz)
• Fresh strawberries for topping

Instructions

1. 1

   Preheat oven to 350°F and grease a 9x13 baking dish. Prepare and bake the white cake according to package directions. Let cool completely.

2. 2

   Using a fork, poke holes all over the cake.

3. 3

   Prepare the first box of strawberry gelatin according to package directions and pour evenly over the cake, making sure it fills the holes. Cover and refrigerate for at least 4 hours or overnight.

5. 4

   For the frosting, beat softened cream cheese until smooth. In a separate bowl, mix together Cool Whip, powdered sugar, and vanilla. Fold the cream cheese into the whipped mixture until smooth and creamy. Spread evenly over the chilled cake.

6. 5

   In a bowl, combine crushed Golden Oreos, melted butter, and the dry strawberry gelatin powder until fully coated.

7. 6

   Sprinkle the strawberry crunch topping evenly over the frosting and gently press down so it sticks. Top with fresh strawberries if desired.

9. 7

   Store covered in the fridge until ready to serve