Holiday Wonderland Cake

Name: Holiday Wonderland Cake
Prep time: 30 min
Total time: 90 min
Yield: 14
Ingredients: 9 OREO Cookies, divided; 3 Tbsp. ready-to-spread white frosting, divided; 1 pkg. white cake mix; 3 Tbsp. sprinkles; 1 tub frozen whipped topping, thawed, divided; 6 Mini OREO Cookies; 1½ tsp. decorating icing; 6 SOUR PATCH KIDS Candies; 5 HONEY MAID Honey Grahams Gingerbread Men Dippers (See Tip.); 2 tsp. colored sugar; 2 tsp. sprinkles

Wow your guests with this showstopper dessert for the holidays! It looks fancy, but by using a box mix and whipped topping, it only takes 30 min. of prep.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 14 servings.

Ingredient list

9 OREO Cookies, divided
3 Tbsp. ready-to-spread white frosting, divided
1 pkg. (2-layer size) white cake mix
3 Tbsp. mixed green and red sprinkles
1 tub (8 oz.) frozen whipped topping, thawed, divided
6 Mini OREO Cookies
1½ tsp. red decorating icing
6 SOUR PATCH KIDS Candies
5 HONEY MAID Honey Grahams Gingerbread Men Dippers (See Tip.)
2 tsp. coarse white colored sugar
2 tsp. snowflake-shaped sprinkles

Directions

Heat oven to 350°F.

Chop cookies; set aside for later use.

Line 15x10x1-inch jelly roll pan with parchment; spray with cooking spray. Prepare cake batter as directed on package, using the whole egg option. Stir in sprinkles; pour evenly into prepared pan.

Bake 18 to 20 min. or until toothpick inserted in center comes out clean. Cool 10 min. Transfer cake from pan to wire rack; cool completely.

Spoon remaining white frosting into small microwaveable bowl. Microwave on HIGH 10 sec. or just until frosting is softened. (Do not microwave until frosting is melted.) Spread small amount of frosting onto center of each Mini OREO. Drizzle red icing in swirl designs over white frosting on cookies. Let stand 15 min. or until firm.

Trim 1/4-inch-thick slice off side of each cake; discard trimmings or reserve for snacking. Cut trimmed cake layer crosswise into 3 pieces.

Place 1 cake layer on platter; spread with 1-1/3 cups of the whipped topping; sprinkle with half of the chopped cookies. Repeat all layers. Cover with remaining cake layer. Spread top with 1-1/3 cups of the remaining whipped topping.

Spoon remaining whipped topping into pastry bag fitted with star tip. Use to pipe whipped topping on cake. Top with decorated Mini OREO Cookies, SOUR PATCH Candies, HONEY MAID Honey Grahams Gingerbread Men, coarse sugar and sprinkles.