Prepare cake batter and bake as directed on package for 2 (9-inch) round layers. Cool completely.
Chop 12 cookies coarsely. Add to 2 cups Cool Whip in large bowl along with 1-1/2 cups marshmallows; stir gently until blended.
Stack cake layers on plate, filling layers with Cool Whip mixture. Frost top of cake with remaining Cool Whip.
Cut remaining cookies in half. Use to garnish cake along with remaining marshmallows.
Kraft Kitchen Tips!
One serving of this fluffy cake is all you need for big chocolate flavour.
How to Safely Store Cool Whip Desserts
Whether made ahead or leftover, desserts prepared or garnished with Cool Whip Whipped Topping should be covered and stored in the refrigerator.
This easy-to-make cake can be baked and frosted ahead of time. Refrigerate up to 24 hours before adding the cookie and marshmallow garnish just before serving.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 0 g
Cholesterol 35 mg
Sodium 350 mg
Carbohydrate 44 g
Fibre 1 g
Sugars 25 g
Protein 4 g
16 servings, 1 piece (104 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.