Description
Indulge in this irresistible silky cookies and cream poke cake, a moist and creamy dessert bursting with Oreo flavor. This easy-to-make recipe combines a soft white cake, cookies and cream pudding, whipped topping, and crushed Oreos for a luscious treat perfect for gatherings, birthdays, and holidays.
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)
Instructions
- Prepare the cake mix according to package directions and bake in a 9×13-inch pan.
- Cool the cake for 10 minutes, then poke holes all over using the handle of a wooden spoon.
- In a bowl, whisk together pudding mix and milk until slightly thickened.
- Pour pudding mixture over the cake, letting it fill the holes.
- Spread whipped topping evenly over the pudding layer.
- Sprinkle crushed Oreos generously on top.
- Refrigerate for at least 2 hours before serving.
Notes
- Use chocolate cake mix for a double chocolate twist.
- Add mini chocolate chips between the pudding and whipped topping for extra texture.
- Swap seasonal Oreo flavors for festive variations.
- Homemade whipped cream can be used instead of Cool Whip for a fresher taste.
- Best served cold; avoid freezing after topping.
