Thin Mint Chocolate Poke Cake

Thin Mint Chocolate Poke Cake is filled with chocolate pudding, crushed thin mint cookies, and topped with peppermint whipped topping!

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Servings:

Calories: 367kcal

1 box (15.25 ounces) Devil's Food cake mix (plus the water, oil and eggs called for on cake mix box)
1 box (3.9 ounces) instant chocolate pudding mix
2 cups cold milk
8 Thin Mints Girl Scout cookies OR Keebler grasshopper cookies divided
1 container (8 ounces) Cool Whip (whipped topping) thawed
1/4 teaspoon peppermint extract
3 drops liquid green food coloring optional

Prepare and bake cake according to package directions in a 9x13-inch baking pan. Remove from oven and let cake cool completely.
Using a wooden spoon handle, poke holes all over the cake.
In a large bowl, whisk together chocolate pudding mix and cold milk. Immediately pour mixture evenly all over the top of the cake, ensuring it gets in all the holes. Crush 4 of the Thin Mint cookies and spread crushed cookies all over the top of cake.
Cover with saran wrap then place in fridge to set and chill for two hours or up to overnight.
When ready to serve, mix together thawed whipped topping and peppermint extract. Mix in green food coloring, if using. Spread whipped topping over the top of cake. Crush remaining 4 Thin Mint cookies then sprinkle all over the top of cake. Cut into slices and serve!

Serving: 1 piece | Calories: 367kcal | Carbohydrates: 43g | Protein: 3g | Fat: 15g