OREO Tres Leches Cake
24 servings
2h 54min Cook
Ingredient List
- 36 OREO Cookies, divided
- 1 pkg. (2-layer size) white cake mix
- 1 can (14 oz.) sweetened condensed milk
- 1 can (12 oz.) evaporated milk
- ¼ cup whole milk
- 3 cups thawed frozen whipped topping
- ½ tsp. ground cinnamon
Nutritional Information
| Calories | 280 |
| Total fat | 11g |
| Saturated fat | 5g |
| Trans fat | 0g |
| Cholesterol | 10mg |
| Sodium | 260mg |
| Total Carbohydrate | 41g |
| Dietary fiber | 1g |
| Total sugars | 27g |
| Added sugars | 24g |
| Protein | 4g |
| Vitamin D | 0% DV |
| Calcium | 10% DV |
| Iron | 6% DV |
| Potassium | 4% DV |
- 1Heat oven to 350°F.
- 2Place 24 cookies, in 4 rows of 6 cookies each, in 13x9-inch pan sprayed with cooking spray. Chop remaining cookies.
- 3Prepare cake batter as directed on package; pour over cookies in prepared pan. Sprinkle with half the chopped cookies.
- 4Bake as directed on package for 13x9-inch cake; cool completely.
- 5Pierce cake with large fork at 1/2-inch intervals. Mix milks until blended; pour slowly and evenly over cake. Cover.
- 6Refrigerate 1 to 2 hours or until all liquid is absorbed.
- 7Frost cake with whipped topping; sprinkle with cinnamon. Top with remaining chopped cookies.