** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Prepare cake mix according to package instructions.
2. Bake in 9x13" pan and cool. Poke holes in cake with the handle of a wooden spoon.
3. Pour condensed milk evenly over cake and into holes.
4. Combine thawed strawberries and ice cream topping syrup and mix well.
5. Spoon evenly over cake and into holes. Spread whipped topping over the top.
6. Chop peanuts and sprinkle on top of whipped topping.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Strawberry allergies.