Strawberry Milkshake Poke Cake

Prepare cake batter by putting the cake mix in a large bowl and mixing in the eggs, vegetable oil and melted ice cream. To melt the ice cream put it in a microwave safe bowl and microwave it for about 10 seconds. Then continue to heat in 5 second intervals until it is melted.

Pour the batter into your preferred size of cake pan (use cake pan specifics provided on the box mix). Bake cake according to cooking times on the box depending on the size of your pan used.

Remove cake from the oven to a rack to cool when done. Then poke holes in the cake with the end of a wooden spoon.

To make the pudding, put one box of vanilla instant pudding in a blender. Add the 2 cups of melted strawberry ice cream. Blend about 5 minutes until thick and well blended.

Pour pudding over the cooled cake pushing pudding into the holes with the flat part of a spoon. Make sure you get the pudding in all of the holes.

For the topping: Combine Cool Whip and the melted ice cream in the Cool Whip container. Layer Cool Whip mixture over the pudding.

Set in the refrigerator for 2 hours. Serve cold.