1. Cut 10 cookies in half; place in a 12-cup fluted tube pan sprayed with cooking spray. Chop remaining cookies; sprinkle over halved cookies.
2. Prepare cake batter as directed on the package; pour over cookies in the prepared pan.
3. Blend sweetened condensed milk, 2% milk, and eggs in a blender until well blended; pour over the cake batter in a pan. The milk mixture will mix with the cake batter and then separate as the cake bakes.
4. Bake 45 min. to 1 hour or until a toothpick inserted near the center comes out clean. Cool cake in pan for 10 min. Loosen the cake from the sides of the pan. Invert the cake onto a wire rack; gently remove the pan. Cool cake completely.
5. Mix caramel spread and water in a microwaveable bowl just before serving the cake. Microwave on HIGH for 15 to 20 seconds or until heated through; stir. Drizzle over the cake.
Shop Ingredients
Directions
1. Cut 10 cookies in half; place in a 12-cup fluted tube pan sprayed with cooking spray. Chop remaining cookies; sprinkle over halved cookies.
2. Prepare cake batter as directed on the package; pour over cookies in the prepared pan.
3. Blend sweetened condensed milk, 2% milk, and eggs in a blender until well blended; pour over the cake batter in a pan. The milk mixture will mix with the cake batter and then separate as the cake bakes.
4. Bake 45 min. to 1 hour or until a toothpick inserted near the center comes out clean. Cool cake in pan for 10 min. Loosen the cake from the sides of the pan. Invert the cake onto a wire rack; gently remove the pan. Cool cake completely.
5. Mix caramel spread and water in a microwaveable bowl just before serving the cake. Microwave on HIGH for 15 to 20 seconds or until heated through; stir. Drizzle over the cake.