Strawberry Shortcake Golden Oreo™ Poke Cake

Ingredients

Cake

1

box Betty Crocker™ Super Moist™ yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

Filling

1

cup strawberry jam

1

box (6-serving size) vanilla instant pudding and pie filling mix

3

cups cold milk

Topping

1

container (8 oz) Cool Whip™ frozen whipped topping, thawed

2

cups chopped Golden Oreo™ cookies (about 16 cookies)

1

cup chopped strawberries

Steps

• 1

  Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• 2

  Make and bake cake as directed on box for 13x9-inch pan; cool in pan on rack 5 minutes.
• 3

  With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
• 4

  In small microwavable bowl, microwave jam uncovered on High 2 minutes, stirring after 1 minute, until mixture is warm and spreadable. Pour over cake; spread evenly over surface, working back and forth to fill holes.
• 5

  In large bowl, beat pudding mix and milk with whisk about 2 minutes or until starting to thicken. Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour 30 minutes.
• 6

  In medium bowl, stir together whipped topping and 1 cup of the chopped cookies. Spread evenly over cake. Refrigerate 30 minutes. Just before serving, top with chopped strawberries and remaining 1 cup chopped cookies. Cut into 5 rows by 3 rows.