Birthday Cake Made with OREO

1. 1

   For each cake, 12 servings: Combine 1 cup OREO Pieces, 3/4 cup whipped topping and 2 Tbsp.

2. 2

   sprinkles.

3. 3

   Place 1 cake layer on plate; top with OREO mixture.

4. 4

   Cover with second cake layer.

5. 5

   Frost top and side of cake with 2 cups of the remaining whipped topping.

6. 6

   Press 2-1/4 cups of the remaining OREO Pieces into side of cake.

7. 7

   Use 5-inch ring mold to mark circle on top of cake; remove mold.

8. 8

   Fill circle with 2 Tbsp.

9. 9

   of the remaining sprinkles.

10. 10

    Spoon 3 cups of the remaining whipped topping into pastry bag fitted with fluted tip; use to pipe 12 rosettes around top edge of cake.

11. 11

    Gently press 1 whole OREO Cookie into each rosette.

12. 12

    Refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.