Combining decadent flavors, this Grasshopper Poke Cake gives you that moist chocolatey goodness from a chocolate cake covered in sweetened condensed milk, hot fudge mixed with Thin Mint Cookie crumbs, and topped with a mint whipped topping and Andes Mint Chips.
For me, celebrations are always better when yummy food is involved. Mother’s Day should definitely be no different because it should be all about what I want, right? That’s what I tell myself every year anyway. Not sure if it always works out, but it sure did in the food department this year.
My mom and I planned our Mother’s Day meal, to share with my sister and her family as well. We settled on Pulled Pork Sandwiches (recipe to come), Apple Slaw (recipe coming), chips and then we went to Pinterest for some dessert inspiration. We always let the men do the cooking for Mother’s Day so we were torn as to whether or not we should just purchase a cheesecake, or challenge the mens with a yummy sounding recipe. My dad was up for the task, so we perused the yumminess that is all over Pinterest – searching for the perfect treat.
When I saw this Better Than Thin Mints…Grasshopper Poke Cake on Something Swanky, I just knew we would love it! The only change I would possibly make the recipe is to double the whipped topping. That layer looks much thicker in her photos, so I wonder if maybe she did double it and didn’t note as such in the recipe. This treat so rich and decadent and made for the perfect Mother’s Day treat! It really is even tastier than Thin Mints!
- 1 chocolate cake mix + water, oil, eggs as listed on the box
- 14.5 oz can sweetened condensed milk
- 12.8 oz jar Hershey’s Special Hot Fudge Sauce
- 10 oz package Keebler Fudge Mint Cookies (or Thin Mints, if in season)
- 16 oz container cool whip (whipping cream may be even better)
- 1 Duncan Hines Mint flavor packet
- 1 cup Andes Mint chips
- Prepare and bake the cake mix according to directions on package, using a 9×13 baking dish. Allow to cool completely.
- Use the end of a wooden spoon to poke holes evenly across the entire cake (about 20 holes).
- Pour the can of sweetened condensed milk over the cake, trying to fill the holes.
- Heat the hot fudge sauce in a small bowl in the microwave, just enough to soften it. 30-40 seconds is sufficient.
- Crumble half of the cookies into the hot fudge and mix. Spread the cookie/fudge sauce over the cake.
- In a large bowl, whisk together the mint packet and the cool whip (or whipped cream). Spread the whipped topping over the fudge layer.
- Crumble the remaining cookie crumbs and Andes Mint Chips over the top.
- Refrigerate and chill for at least 4 hours, but overnight is best.
- Cut and serve.