Andes Mint Poke Cake

Prepare the cake mix according to the package directions using the water, eggs and vegetable oil, adding in 2 teaspoons of peppermint extract.

Pour cake batter into a greased 9x13 baking dish.

Bake 22-25 minutes until a toothpick inserted into the center comes out clean. Let the cake cool 5 minutes.

Using the handle of a wooden spoon, or something similar, poke about 50 holes in the cake 1 inch apart. Poke 3/4 of the way into the cake, not all the way through.

Warm the sweetened condensed in a bowl in the microwave for 30 seconds until easily pourable.

Evenly pour the sweetened condensed milk over the cake and into all of the holes.

Let the cake cool completely, about 1 hour.

Meanwhile, prepare the chocolate pudding. Using an electric mixer, beat together the milk and chocolate pudding for 2-3 minutes until the pudding is thickened. Pour the mixture evenly over the cooled cake.

Refrigerate at least 1 hour for the pudding to set.

Add green food coloring and 1/2 tsp peppermint extract to the cool whip and stir until the food coloring is well incorporated and no white streaks remain. Spread over the cake.

Chop the Andes mints and sprinkle over the cake. Refrigerate another hour for the cake to set up.

Cut into slices and serve. Refrigerate leftovers.

Perfect to make the day before!