Decadent Strawberry Crunch Poke Cake

Ingredients:

For the Cake:

• 1 box of white cake mix (15.25 oz), along with the necessary ingredients for preparation
• 1 package (3 oz) of strawberry gelatin
• 1 cup boiling water
• 1 cup cold water

For the Frosting:

• 1 package of cream cheese (8 oz), softened
• 1½ cups heavy whipping cream
• 1 cup confectioners’ sugar
• 1 tsp vanilla extract

For the Strawberry Crunch Topping:

• 18-20 Golden Oreos, coarsely crushed
• ¼ cup unsalted butter, melted
• 1 package (3 oz) strawberry gelatin powder
• Fresh strawberries for garnish (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Prepare the white cake mix according to the instructions on the package. Pour the batter into the prepared pan and bake as directed. Allow it to cool completely.
3. Using a fork, poke holes all over the surface of the cake.
4. In a small pitcher, dissolve the strawberry gelatin in boiling water. Stir in the cold water and pour the mixture evenly over the cake. Refrigerate for at least 4 hours or overnight.
5. For the frosting, beat the cream cheese until smooth. In a separate bowl, whip the heavy cream, confectioners’ sugar, and vanilla until stiff peaks form. Fold in the cream cheese until well combined. Spread this mixture over the chilled cake.
6. To make the topping, mix the crushed Golden Oreos, melted butter, and dry strawberry gelatin powder until coated. Sprinkle this mixture evenly over the frosted cake and press gently to adhere. Optionally, garnish with fresh strawberries.
7. Store any leftovers in the refrigerator, as the topping will soften over time. Enjoy this indulgent treat!