1
tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
6
creme-filled chocolate sandwich cookies, cut into 1/2-inch pieces
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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour or spray 15x10x1-inch pan. Make cake batter as directed on box. Pour into pan.
2
Bake 20 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3
Fold crushed cookies into frosting. Cut cake crosswise in half. Remove one cake half from pan, using wide spatula to lift cake; place on serving plate. Spread cake with half of the frosting mixture.
4
Top with remaining half of cake; spread with remaining frosting mixture. Garnish with cookie pieces. Store loosely covered.
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You can easily crush the cookies by placing them in a resealable plastic food-storage bag and pressing with a rolling pin a few times. A food processor or blender also works well.
Whip up a variation to frosting! Stir crushed cookies into a 12-oz container of frozen whipped topping (thawed) instead of the frosting, and spread over cake layers. Store covered in refrigerator.
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Nutrition Facts are not available for this recipe
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