I don’t know about you, but since Thanksgiving was so late in November this year, it has made December feel that much more hectic. I haven’t even thought about New Year’s yet! I procrastinated shopping for gifts this year until after Thanksgiving …. Normally, I try to buy things throughout the year.
That just didn’t happen this year. Thankfully, my shopping is done now, and everything is wrapped! Woo-hoo! How about you – are you still shopping? Do you still have things to wrap or are you ready to go on Christmas morning?!
INGREDIENTS
- 1 box (18.25 oz.) Red Velvet cake mix
- Ingredients listed on cake mix box to make cake
- 1 box (3.56 oz.) White Chocolate instant pudding mix
- 2 cups milk
- 4 oz. cream cheese, softened
- 1 tub (8 oz.) Cool Whip, thawed
- 1/4 cup powdered sugar
- 1/4 tsp. vanilla
- Non-pareils (optional)
INSTRUCTIONS
- Bake cake according to mix instructions using a 9×13-inch baking dish.
- After the cake has baked, remove from the oven. Using the handle end of a wooden spoon, poke holes all over the cake. There is no set number of holes, but you want plenty of places to fill. Mix the white chocolate pudding with 2 cups of milk until dissolved and creamy. Pour the pudding evenly over the cake, trying to fill the holes as much as you can. You may need to use the back of a spoon to help push the pudding into the holes.
- In a large bowl, mix the cream cheese, Cool Whip, powdered sugar and vanilla until well combined and the mixture is light and fluffy. Spread over the top of the cake. Sprinkle the non-pareils over the top. Refrigerate for at least 4 hours before serving.
- Store leftovers in the refrigerator.
thanks done share recipes to : https://allshecooks.com/red-velvet-poke-cake-cream-cheese-cool-whip-frosting/