Hey, y'all! If you're a fan of cookies and cream, this Cookies & Cream Poke Cake is about to become a favorite. Made with soft white cake, creamy Oreo pudding, whipped topping, and plenty of crushed Oreos, it's an easy dessert that's cool, creamy, and packed with cookies-and-cream flavor in every bite.
Cookies and Cream Poke Cake
Every layer adds a little more cookies-and-cream goodness, from the creamy pudding filling to the fluffy topping and generous sprinkle of crushed Oreos. It's a chilled dessert that's rich without being heavy, making it a favorite any time you need an easy crowd-pleaser.
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Cookies and Cream Poke Cake Ingredients
- 1 box white cake mix + ingredients on the back (water, oil, egg whites)
- 2 c. Oreos, crushed
- 2 pkg. Oreo cookies & cream pudding mix
- 3 ½ c. cold milk, divided
- 8 oz. Cool Whip
- 1 c. Oreos, roughly chopped
How to Make Cookies and Cream Poke Cake
- Preheat the oven to 350°F. Grease a 9×13-inch baking pan with nonstick cooking spray.
- Prepare the cake mix according to the package directions, then fold in the crushed Oreos. Pour the batter into the prepared pan and bake as directed on the box.
- Let the cake cool completely. Using the handle of a wooden spoon or a thick straw, poke holes all over the top of the cake.
- In a bowl, whisk together 1 package of Oreo pudding mix and 2 cups of cold milk for about 2 minutes, until it begins to thicken. Pour the pudding over the cake, making sure it fills the holes, then spread the remaining pudding evenly over the top.
- Cover and refrigerate for at least 2 hours.
- For the topping, whisk together the remaining pudding mix and 1½ cups of cold milk until thickened. Fold in the Cool Whip until smooth, then spread over the chilled cake.
- Top with chopped Oreos, then slice and serve.
Pro Tips For Making This Recipe
- Use a wooden spoon handle to poke holes, it makes the perfect size for the pudding to soak in.
- Don’t skip the chill time. It helps the pudding set and makes the cake extra moist.
- Want it extra Oreo-y? Add more crushed cookies to the frosting or sprinkle some between layers.
- Make it ahead. This cake tastes even better the next day after it’s had time to chill.
Frequently Asked Questions
Absolutely! It'll give you a richer flavor, and it's great if you're a chocolate lover.
You can, but Cool Whip holds up better for make-ahead desserts.
It's best fresh or chilled in the fridge. Freezing may change the texture of the pudding and the whipped topping.
Store covered in the fridge for up to 4 days. The longer it sits, the more the flavors soak in.
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Cookies and Cream Poke Cake
Cookies and Cream Poke Cake
Ingredients
- 1 box white cake mix + ingredients on the back water, oil, egg whites
- 2 c. Oreos crushed
- 2 pkg. Oreo cookies & cream pudding mix
- 3 ½ c. cold milk divided
- 8 oz. Cool Whip
- 1 c. Oreos roughly chopped
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking pan with nonstick cooking spray.
- Prepare the cake mix according to the package directions, then fold in the crushed Oreos. Pour the batter into the prepared pan and bake as directed on the box.
- Let the cake cool completely. Using the handle of a wooden spoon or a thick straw, poke holes all over the top of the cake.
- In a bowl, whisk together 1 package of Oreo pudding mix and 2 cups of cold milk for about 2 minutes, until it begins to thicken. Pour the pudding over the cake, making sure it fills the holes, then spread the remaining pudding evenly over the top.
- Cover and refrigerate for at least 2 hours.
- For the topping, whisk together the remaining pudding mix and 1½ cups of cold milk until thickened. Fold in the Cool Whip until smooth, then spread over the chilled cake.
- Top with chopped Oreos, then slice and serve.
Notes
- Use a wooden spoon handle to poke holes, it makes the perfect size for the pudding to soak in.
- Don’t skip the chill time. It helps the pudding set and makes the cake extra moist.
- Want it extra Oreo-y? Add more crushed cookies to the frosting or sprinkle some between layers.
- Make it ahead. This cake tastes even better the next day after it’s had time to chill.
Nutrition
Y'all come back now, ya hear?
My best,
JC
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