- 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.
- 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.
- 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.
- 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.
- Transfer the cake pan to a rack to cool for at least 30 minutes.
- 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.
- 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.
- Top cake with thawed frozen whipped topping and garnish with remaining ground cinnamon and crushed Myna Midnight Mini Cookies.
Myna Midnight Cookie Tres Leches
Active Time | 35 minutes |
Total Time | 4 hours or overnight |
Servings | 14 |
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