Cookies & cream layer cake
7
Points®
Total time: 45 min • Prep: 10 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
Whip up this bakery-quality cake from the comfort of your own home using a convenient cake mix. The options are endless so have fun creating your own (almost) homemade baked goods. Need inspiration? Swap in chocolate whipped topping and crushed meringue cookies for the regular whipped topping and graham crackers. And vary the fruit to whatever is in season. If you can't find traditional chocolate graham crackers, look for chocolate-flavored graham cracker bears.
Ingredients
Cooking spray
8 spray(s)
Pillsbury Moist Supreme Sugar Free Classic Yellow Cake Mix
12 oz, or similar product
Egg
4 large egg(s)
Water
1 cup(s)
Vegetable oil
2 Tbsp
Chocolate graham crackers
6 square(s), crushed (about 90 grams)
Frozen lowfat whipped topping
9 oz, thawed and divided (3 cups)
Raspberries
½ cup(s)
Instructions
1
Preheat oven to 350°F. Lightly coat two 8-inch round pans with nonstick cooking spray.
2
In a medium bowl, whisk together cake mix, eggs, water, and oil into a smooth batter. Evenly divide batter between prepared pans. Bake until a toothpick inserted into the center of a cake comes out clean, 17 to 20 minutes (or 20 to 22 minutes if you prefer to use one 9x13-inch rectangular pan). Let cool.
3
Stir 2/3 of crushed graham crackers into whipped topping. Spread about 1 ½ cups topping over one cooled cake; top with remaining cake and decorate with remaining whipped topping. Sprinkle with reserved crushed graham crackers; garnish with raspberries. Slice into 12 pieces before serving.
4
Serving size: 1 slice
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