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Myna Midnight Cookie Tres Leches

Active Time 35 minutes
Total Time 4 hours or overnight
Servings 14
Myna Midnight Cookie Tres Leches
Cooking spray for greasing
12 oz (3 packages) Myna Midnight Mini Cookies, divided
2 tbsp milk
3 tbsp sweetened condensed milk, from can for milk mixture
22 oz box gluten free yellow or sponge cake mix*
1 cup heavy whipping cream
1 (12 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
1 tbsp ground cinnamon, divided
1 cinnamon stick
2 whole cloves
4 cups thawed frozen whipped cream topping

*most gluten free cake mix requires eggs, softened butter, oil, and an electric hand mixer *read box instructions before shopping or beginning to bake

  1. Preheat the oven to boxed cake mix instructions and prepare a 9x13 cake pan by spraying it with cooking spray. Line the cake pan with 8 ounces (2 packages) of whole Myna Midnight Mini Cookies.
  2. Make Myna cookie batter by finely crushing 3 ounces (¾ package) cookies in a resealable bag with a rolling pin. In a small bowl stir finely crushed cookies with milk and sweetened condensed milk until evenly distributed. Set aside.
  3. Mix boxed gluten free yellow or sponge cake mix to package instructions and pour over top of cookie lined cake pan. Use a rubber spatula to gently spread the batter to the edges, being careful not to move the cookies around too much.
  4. Dollop the Midnight Myna cookie batter over the gluten free cake batter about 3 inches apart. Use a knife or skewer to swirl around each dollop into the batter and make a marbled design. Bake the cake to package instructions, about 30 minutes.
  5. Transfer the cake pan to a rack to cool for at least 30 minutes.
  6. In a medium saucepan, combine the heavy cream, evaporated milk, sweetened condensed milk, 1 teaspoon ground cinnamon, cinnamon stick, and cloves to simmer for about 3 minutes, then allow to steep for 10 minutes. Discard cinnamon sticks and cloves and cool for 15 minutes.
  7. Using a fork, poke holes into the cake at ½ inch intervals. Pour the three milk’s mixture over top of the cake. Cover in plastic wrap and refrigerate for 2 hours or overnight.
  8. Top cake with thawed frozen whipped topping and garnish with remaining ground cinnamon and crushed Myna Midnight Mini Cookies.