Cookies and Cream Poke Cake
This Cookies & Cream Poke Cake is a dreamy dessert for Oreo lovers! It's easy, indulgent, and always a crowd pleaser!
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
Calories: 505kcalCarbohydrates: 85gProtein: 8gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 11mgSodium: 569mgPotassium: 289mgFiber: 2gSugar: 49gVitamin A: 146IUCalcium: 212mgIron: 8mg
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