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Cookies and Cream Poke Cake

Cookies and Cream Poke Cake

This Cookies and Cream Poke Cake is a delightful dessert that combines cake, pudding, and whipped topping.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 pieces
Calories 350 kcal

Equipment

  • Mixing bowl
  • baking pan

Ingredients
  

For the Cake

  • 1 box Pillsbury Moist Supreme White Cake Mix

For the Pudding

  • 2 boxes Jell-O Cookies ‘n Cream Instant Pudding
  • 4 cups cold milk

For the Topping

  • 1 tub Cool Whip (thawed)
  • 1 bag Nabisco Oreos (crushed)

Instructions
 

  • Prepare the cake mix according to the package instructions and bake in a baking pan.
  • Once baked, allow the cake to cool slightly, then poke holes throughout the cake using a fork.
  • Mix the pudding with the cold milk until thickened, then pour over the poked cake.
  • Spread the Cool Whip over the pudding layer and top with crushed Oreos.
  • Refrigerate for at least 2 hours before serving to allow the flavors to meld.

Notes

You can substitute different flavors of pudding or add chocolate syrup for extra flavor.
Keyword Cookies and Cream Cake, dessert recipe, poke cake