Complete your holiday meal with an utterly divine dessert.

Cookies and Cream Sheet Cake. (Stacey Little / Southern Bite)

Cookies and Cream Sheet Cake

Click here for a printable recipe.

Prep time: 30 minutes

Cook time: 30 minutes

Total time: 1 hour

Serves: 8 to 10

Ingredients

• 1 (14.3-ounce) package Oreo cookies
• 1 (15.25-ounce) box white cake mix
• 1 cup milk
• ⅓ cup vegetable oil
• 3 large eggs

For the frosting

• ¾ cup unsalted butter (room temperature)
• 6 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• ⅓ cup heavy whipping cream

Instructions

• Preheat the oven to 350 degrees and lightly spray a 9 x 13-inch baking pan with nonstick cooking spray.
• Place the cookies in a gallon-size zip top bag and crush them with a rolling pin or meat mallet.
• You want them to be broken up well, but not pulverized. Set aside.
• In a large bowl, combine the cake mix, milk, vegetable oil and eggs.
• Use a mixer to mix it well — about two minutes.
• Measure out about 2 cups of the crushed cookies and stir them into the batter.
• Pour the mixture into the prepared baking pan and bake for 25 to 30 minutes or until golden brown and a toothpick inserted in the center of the cake comes out clean. Set aside and cool completely.
• Once the cake is cool, make the frosting by using a mixer to beat the butter until smooth.
• Gradually add the powdered sugar, mixing well after each addition.
• Scrape down the sides of the bowl and mix well.
• Add the extracts and mix well.
• Gradually add the whipping cream until the frosting is near spreading consistency.
• Stir in the remaining cookie crumbs.
• Add additional whipping cream if it’s too thick to spread or some additional powdered sugar if it’s too thin.
• Spread the frosting over the cake.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”