Strawberry Cheesecake Poke Cake
Yield: 24 pieces of cake
1 strawberry cake mix
1 can sweetened condensed milk (14 oz.)
1 jar strawberry ice cream topping (11.75 oz) *Beth used strawberry jam, warmed up
4 oz. cream cheese, softened
1/2 cup plain Greek yogurt
1/2 cup milk
1 box instant cheesecake pudding (I used Jell-o)
2 cups Cool Whip
fresh strawberries and blueberries
1. Mix the strawberry cake according to the back of the package. Bake in a 9x13 pan for about 28 minutes. Cool for 3-4 minutes and then poke the top of the cake with a fork or with the end of a wooden spoon handle. Beth suggests to use this!
2. Mix together the sweetened condensed milk and the strawberry ice cream topping. Spoon all of the milk slowly over the top of the cake. Use the back of a spoon to move the mixture back and forth so it seeps into the holes made from the fork or spoon. Let cool completely.
3. In a mixing bowl, beat the cream cheese and yogurt until creamy. Mix together the pudding mix and milk. Add to the cream cheese and beat again. Fold the Cool Whip in gently using a spatula to turn the mixture over and over until incorporated. You do not want to stir vigorously because the air from the Cool Whip will be removed. Spread over the top of the cooled cake. Keep refrigerated until serving. Cut into 24 squares. Top with fresh berries if desired.