Name: Irresistible Silky Cookies and Cream Poke Cake
Prep time: 2 h 15 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 1 box white or vanilla cake mix (plus ingredients listed on the box); 1 package instant Oreo cookies and cream pudding mix; 2 cups milk; 15–20 crushed Oreo cookies; 1 tub whipped topping (like Cool Whip)

This irresistible silky cookies and cream poke cake is a luscious dessert that combines moist cake with creamy filling and crunchy cookies. It’s simple to make, indulgent, and perfect for any occasion where I want to impress.

Why You’ll Love This Recipe

I love how easy and decadent this cookies and cream poke cake is. It starts with a simple boxed cake mix but transforms into a rich and silky treat thanks to the creamy pudding and cookies folded inside. I find it perfect for gatherings because it’s made ahead of time and just gets better as it chills. Plus, the combination of soft cake, silky filling, and cookie crunch is simply unbeatable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

White or vanilla boxed cake mix (plus ingredients needed on the box)
Instant Oreo cookies and cream pudding mix
Milk
Crushed Oreo cookies
Whipped topping (like Cool Whip)

Directions

I prepare the boxed cake mix according to the package instructions and bake it in a 9×13-inch pan.
Once baked, I let the cake cool for about 10 minutes, then use the handle of a wooden spoon to poke holes all over the cake.
In a bowl, I whisk the pudding mix and milk until slightly thickened, then pour it evenly over the cake, making sure it seeps into the holes.
I spread the whipped topping over the pudding layer, smoothing it out nicely.
Finally, I sprinkle the crushed Oreo cookies generously over the top.
I refrigerate the cake for at least 2 hours before serving to allow it to set and chill.

Servings and Timing

This silky cookies and cream poke cake serves about 12-15 people. It takes approximately 15 minutes of prep time, 30 minutes of baking time, and at least 2 hours of chilling time before serving.

Variations

I like to switch things up by using chocolate cake mix for a double chocolate version. Sometimes, I add mini chocolate chips between the pudding and whipped topping layers for extra texture. For a festive touch, I even use seasonal Oreos depending on the holiday.

Storage/Reheating

I store this poke cake in an airtight container in the refrigerator. It stays fresh for up to 5 days. Since it’s a chilled dessert, I never reheat it — instead, I just serve it cold straight from the fridge.

FAQs

How far in advance can I make cookies and cream poke cake?

I like making it a day ahead because the flavors meld beautifully overnight.

Can I use homemade whipped cream instead of Cool Whip?

Yes, I sometimes whip up my own heavy cream with a bit of sugar for a fresher topping.

Can I use a different flavor of pudding?

I have tried it with vanilla and chocolate puddings, and both taste fantastic with the Oreo topping.

How do I keep the cake from getting too soggy?

I make sure not to over-pour the pudding. Just enough to fill the holes and lightly coat the surface keeps the cake moist but not soggy.

Can I freeze cookies and cream poke cake?

I personally prefer not to freeze it because the texture changes. However, if needed, I freeze it before adding the whipped topping and cookies.

Conclusion

I always find this silky cookies and cream poke cake to be a crowd-pleaser. It’s easy to make, rich, creamy, and packed with cookies and cream flavor. Whether for a birthday, potluck, or just a sweet craving, it’s a go-to dessert that never disappoints.