Ingredients

9 OREO Cookies, divided
3 Tbsp. ready-to-spread white frosting, divided
1 pkg. (2-layer size) white cake mix
3 Tbsp. mixed green and red sprinkles
1 tub (8 oz.) frozen whipped topping, thawed, divided
6 Mini OREO Cookies
1½ tsp. red decorating icing
6 SOUR PATCH KIDS Candies
5 HONEY MAID Honey Grahams Gingerbread Men Dippers (See Tip.)
2 tsp. coarse white colored sugar
2 tsp. snowflake-shaped sprinkles

Putting it together

1.
Heat oven to 350°F.
2.
Chop cookies; set aside for later use.
3.
Line 15x10x1-inch jelly roll pan with parchment; spray with cooking spray. Prepare cake batter as directed on package, using the whole egg option. Stir in sprinkles; pour evenly into prepared pan.
4.
Bake 18 to 20 min. or until toothpick inserted in center comes out clean. Cool 10 min. Transfer cake from pan to wire rack; cool completely.
5.
Spoon remaining white frosting into small microwaveable bowl. Microwave on HIGH 10 sec. or just until frosting is softened. (Do not microwave until frosting is melted.) Spread small amount of frosting onto center of each Mini OREO. Drizzle red icing in swirl designs over white frosting on cookies. Let stand 15 min. or until firm.
6.
Trim 1/4-inch-thick slice off side of each cake; discard trimmings or reserve for snacking. Cut trimmed cake layer crosswise into 3 pieces.
7.
Place 1 cake layer on platter; spread with 1-1/3 cups of the whipped topping; sprinkle with half of the chopped cookies. Repeat all layers. Cover with remaining cake layer. Spread top with 1-1/3 cups of the remaining whipped topping.
8.
Spoon remaining whipped topping into pastry bag fitted with star tip. Use to pipe whipped topping on cake. Top with decorated Mini OREO Cookies, SOUR PATCH Candies, HONEY MAID Honey Grahams Gingerbread Men, coarse sugar and sprinkles.

Tips and Tricks

HONEY MAID Honey Grahams Gingerbread Men Dippers:

Place 1 whole HONEY MAID Graham, top side down, on microwaveable plate. Cover with dampened paper towel. Microwave on HIGH 20 to 30 sec. or just until graham is softened. Immediately place softened graham, top side up, on flat surface. Carefully cut graham into 3 gingerbread men shapes using 1-3/4- to 2-1/4-inch gingerbread man cookie cutter. Repeat with 1 more graham to get 3 additional gingerbread men shapes. Cool completely. Decorate with decorating icings and small candies as shown in photo. Use 5 gingerbread men cutouts to decorate top of cake as directed in recipe. Reserve remaining gingerbread man and any graham scraps for snacking or other use, such as serving over bowls of fruit, ice cream or pudding.

Make Ahead:

The cake layer can be baked ahead of time. Wrap the cooled cake layer tightly in plastic wrap, then freeze up to 1 month. Thaw in refrigerator overnight before decorating as directed.

Variation:

Omit the mixed green and white sprinkles. Prepare recipe using a white holiday cake mix with candy bits in the mix.

Nutrition Information

Calories:	330
Total fat:	15g
Saturated fat:	5g
Trans fat:	0g
Cholesterol:	40mg
Sodium:	260mg
Total Carbohydrate:	46g
Dietary fiber:	0g
Total sugars:	28g
Added sugars:	24g
Protein:	3g
Vitamin D:	0% DV
Calcium:	6% DV
Iron:	6% DV
Potassium:	0% DV