INGREDIENTS
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9x13 Red Velvet Cake, baked and cooled
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1 - 14.5 oz can sweetened condensed milk
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1 cup International Delight Cinnabon creamer, divided
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1 - 10.6 oz tub Vanilla Cool Whip Frosting
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1 - 8 oz Cool Whip
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Optional toppings: chocolate shavings and chopped pecans