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Ingredients

• ✓ strawberries and cream liqueur
• cooking spray
• egg
• white sugar
• vanilla extract
• all-purpose flour
• baking powder
• salt
• sweetened condensed milk
• strawberry and cream liqueur
• heavy cream
• confectioners sugar
• gelatin mix
• strawberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with cooking spray.
2. 2 Beat eggs in a bowl using an electric mixer until frothy. Add sugar and continue to beat until thick and creamy, 4 to 5 minutes. Add liqueur and vanilla extract; mix to combine. Add flour, baking powder, and salt and mix until just combined; do not overbeat. Pour batter into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Remove from oven and allow to cool, about 1 hour.
4. 4 Combine sweetened condensed milk and liqueur in a bowl and stir until well combined. Poke holes throughout the cooled cake using a skewer or toothpick. Slowly pour sauce over the cake. Cover with aluminum foil and refrigerate until sauce is absorbed, at least 2 hours.
5. 5 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add confectioners' sugar and gelatin mix gradually, continuing to beat topping until stiff peaks form.
6. 6 Serve poke cake with whipped cream topping and sliced strawberries.

By Yoly

Ingredients

• ✓ strawberries and cream liqueur
• instant chocolate pudding mix
• milk
• irish cream liqueur
• whipped topping
• instant strawberry pudding mix
• dark chocolate

Instructions

1. 1 Pour chocolate pudding mix into a bowl. Add 1 cup milk and mix using a wire whisk until well combined. Stir in Irish cream liqueur. Fold in 4 ounces of whipped topping and mix well. Fill plastic shot cups halfway with chocolate mixture. Refrigerate for 30 minutes or until chocolate pudding is set.
2. 2 Pour strawberry pudding mix into a bowl. Add remaining 1 cup milk and mix using a wire whisk until well combined. Stir in strawberries and cream liqueur. Fold in remaining 4 ounces of whipped topping and mix well. Spoon strawberry pudding mixture over chocolate pudding in the shot glasses, filling nearly to the top.
3. 3 Refrigerate for 30 minutes or until pudding is set. Sprinkle set pudding shots with chocolate shavings.

By Yoly