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  • Total Time:
  • Prep Time: 25 min
  • Cook Time: 25 min

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Ingredients

For 15 Servings

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  • 1 package yellow cake mix (regular size)
  • 1-1/2 cups cold milk
  • 1 package (3.9 oz) instant chocolate pudding mix
  • 1 carton (8 oz) frozen whipped topping, thawed
  • 4 to 5 drops green food coloring

Directions

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  • 1 Prepare cake mix according to package directions. Add 1/4 teaspoon mint extract to batter; beat well.
  • 2 Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
  • 3 In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Using the end of a wooden spoon handle, poke 24 holes in cake. Spread pudding evenly over cake. Combine the whipped topping, food coloring and remaining extract; spread over pudding. Cover and refrigerate for at least 2 hours. Yield: 15 servings.

Directions

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1. Prepare cake mix according to package directions. Add 1/4 teaspoon mint extract to batter; beat well.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
3. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Using the end of a wooden spoon handle, poke 24 holes in cake. Spread pudding evenly over cake. Combine the whipped topping, food coloring and remaining extract; spread over pudding. Cover and refrigerate for at least 2 hours. Yield: 15 servings.
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