9x13 Red Velvet Cake, baked and cooled
1 - 14.5 oz can sweetened condensed milk
1 cup International Delight Cinnabon creamer, divided
1 - 10.6 oz tub Vanilla Cool Whip Frosting
1 - 8 oz Cool Whip
Optional toppings: chocolate shavings and chopped pecan
INSTRUCTIONS
Use the bottom of a wooden spoon to poke approximately 20 holes evenly over the cake.
Whisk together the sweetened condensed milk and 1/2 cup of the creamer. Pour the mixture evenly over the cake, trying to fill the holes as much as possible.
In a large bowl, whisk together the cool whip frosting, the cool whip, and the remaining creamer. Spread over top of the cake. Top with chocolate shavings and chopped pecans (amount varies according to preference).
Chill for 4-6 hours, overnight is best. Serves 12.
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