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. 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. Using a fork, poke holes all over the cake.
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.
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.
5. In a bowl, combine crushed Golden Oreos, melted butter, and the dry strawberry gelatin powder until fully coated.
6. Sprinkle the strawberry crunch topping evenly over the frosting and gently press down so it sticks. Top with fresh strawberries if desired.
7. Store covered in the fridge until ready to serve