Cookies and Cream Poke Cake
This cookies and cream poke cake is the perfect dessert for any occasion. It is so easy to make, and will be devoured in a moment of minutes. It is that good!
Servings 12 Servings
Calories 158kcal
Equipment
Ingredients
- 1 box Chocolate cake mix eggs, oil, water or other ingredients cake mix calls for
- 1 box Cookies and Cream instant pudding 2-3 cups milk, according to package directions, SEE NOTES BELOW
- 1 tub Whipped topping (Cool Whip)
- Oreos crumbled for topping
Instructions
- In a 9x13 baking dish, bake the chocolate cake according to package directions. Once it is cooked through, remove it from the oven and allow it to cool for 10-20 minutes.
- While the cake is baking, mix the pudding mixture with the milk according to the package directions. Pudding may be a bit lumpy because of the cookie pieces (see notes below). Refrigerate it until the cake cools a bit.
- Once the cake cools, use the rounded end of a wooden spoon to poke holes through the entire cake by pressing straight down through the cake repeatedly.
- Pour the pudding mixture all over the cake, and spread it out to ensure it seeps into all of the holes.
- Next, spread the whipped topping all over the top of the pudding, into one even layer.
- Sprinkle the crumbled Oreos over the top of the whipped cream layer. Cut and serve immediately, or cover and refrigerate for 3-4 days.
Notes
If you cannot find Oreo instant pudding, use French vanilla pudding. Mix it according to package instructions, and mix in one cup of crushed up Oreos.
Oreo crumbles on top will become a bit soggy after refrigerating. If crunchy topping is desired, add crumbles right before serving.
Nutrition
Serving: 1serving | Calories: 158kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 72mg | Sugar: 3g