Strawberry Fudge Poke Cake

Preheat the oven to 350 degrees. Spray a 9×13 pan with nonstick spray.
Prepare the cake according to the box directions. Bake for 25-27 minutes.
As soon as the cake comes out of the oven, poke the cake with a fork all over. Drizzle the sweetened condensed milk slowly over the top of the hot cake, ensuring to fill all the holes.
Let the cake sit on a cooling rack until cool.
Remove the foil top from the frosting. Heat in the microwave for 30 seconds. Stir and pour over cooled cake. Spread out evenly with a spatula.
Refrigerate for a few hours or until chilled completely.
Open the can of pie filling. Use a fork to break apart the strawberry chunks. Fold into the Cool Whip.
Spread the strawberry Cool Whip over the top of the cake. Serve with fresh strawberries.
Prep Time: 15 minutes | Cooking Time: 27 minutes | Total Time: 42 minutes
Kcal: 237 kcal | Servings: 24 servings