Chocolate Christmas Poke Cake

This recipe has been staring at me from Pinterest for months... and I was so excited to try it out on my family for Christmas. It comes from the Something Swanky blog. Her pictures are gorgeous and festive, and much better than mine... (I only got one phone picture of this beaut. -- just found the one other picture I took.. still not impressive, but maybe a little better) My family loved it, but it was very rich so it didn't go very quickly... and it didn't look so good as the days progressed. This would be a great to take to a holiday party when you're one of the only people bringing a dessert. There were too many things to choose from at the family holidays... so it just didn't end up being eaten up like it could have. So, without further ado, here's the recipe:

Ingredients:

1 chocolate cake mix, prepared and baked according to the directions on the box.
1 cup peppermint dairy creamer
14.5 oz sweetened condensed milk
1 jar Smuckers hot fudge sundae sauce
1/4 cup peppermint dairy creamer
1 cup crushed Oreos
8 oz Cool Whip
Andes Peppermint Chips for topping (approximately 1 1/2 cups)
Crushed Oreos for topping (approximately 1 cup)


Instructions:

1. Once the cake has cool, use the bottom of a wooden spoon to poke 20+ holes in the cake.
2. In a small bowl, whisk together the sweetened condensed milk and 1 cup of the peppermint dairy creamer. Pour over the cake, trying to fill in the holes.
3. In the same bowl, whisk together the hot fudge sundae sauce and 1/4 cup peppermint dairy creamer. Mix in 1 cup crushed Oreos.
4. Pour and spread the fudge mixture over the cake as evenly as possible.
5. Spread the cool whip over the fudge. Sprinkle on the Andes candy bits and crushed Oreos (as much or as little as you want).
6. Refrigerate for 4-6 hours, until the sweetened condensed mixture has soaked into the cake and it's thoroughly chilled. Cut and serve.