Slow-Cooker Strawberry Pudding Cake

• 3 cups cold 2% milk
• 1 package (3.40 ounces) instant cheesecake
• vanilla pudding mix
• 1 package strawberry cake mix (regular size)
• 1 cup water
• 3 large eggs, room temperature
• 1/3 cup canola oil
• 2 cups toasted coconut marshmallows, quartered
• Optional: Strawberry ice cream topping and sliced fresh strawberries

1. In a large bowl, whisk milk and pudding mix 2 minutes. Transfer to a greased 4- or 5-qt. slow cooker. Prepare cake mix batter according to package directions; pour over pudding layer.
2. Cook, covered, on low until edges of cake are golden brown (center will be moist), about 4 hours.
3. Remove slow cooker insert; sprinkle cake with marshmallows. Let cake stand, uncovered, 10 minutes before serving. If desired, serve with ice cream topping and strawberries.

milk, cheesecake, vanilla pudding, strawberry cake, water, eggs, canola oil, coconut marshmallows, strawberry ice cream

Taken from www.tasteofhome.com/recipes/slow-cooker-strawberry-pudding-cake/ (may not work)