Ingredients:
White sheet cake, baked in a 9×13 dish
14 oz. can sweetened condensed milk
12 oz. can evaporated milk
½ cup whole milk
3 oz. package strawberry jello, divided
8 oz. container of Cool Whip or frozen whipped topping, thawed (plus more for garnish, see notes)
25 Golden Oreos (about 1 package)
¼ cup salted butter, melted
Fresh strawberries for garnish (optional)
Directions:
Preheat the oven to 350°F or as directed on the cake mix package instructions. Mix and bake the cake in
a 9×13 glass baking dish according to the instructions. Allow the cake to cool completely.
In a small saucepan, heat the evaporated milk over medium heat. Whisk in ½ package of strawberry
gelatin powder, stirring and heating until the gelatin is dissolved. Remove from heat and set aside to
cool.
To the cooled evaporated milk mixture, add the sweetened condensed milk and whole milk. Whisk until
fully combined.
Use a bamboo skewer to poke small, evenly spaced holes all over the cooled cake.
Spoon the strawberry milk mixture over the cake, ensuring to evenly coat the cake. Cover with plastic
wrap and place the cake in the refrigerator to soak up the milk mixture for at least 1 hour.
Gently spread Cool Whip over the top of the cake.
Place golden Oreos in a plastic bag and crush into crumbs using a rolling pin.
Transfer crushed cookies to a medium bowl. Pour melted butter over the cookie crumbs and sprinkle
with the remaining ½ package of strawberry gelatin powder. Stir to combine.
Sprinkle the cookie mixture over the Cool Whip on the cake. Press down as needed to make a smooth,
flat top.
Slice the cake into individual servings. Serve with a dollop of Cool Whip (or whipped cream) and a fresh
strawberry half.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 50 minutes (includes cooling and
chilling time)