Description
Oreo Poke Cake is a chocolatey, creamy dream come true for Oreo lovers. With a soft cake base, luscious pudding filling, and a fluffy cookie topping, this easy dessert is perfect for parties, potlucks, or whenever a sweet craving strikes.
Ingredients
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1 box (15.25 oz / 432 g) chocolate cake mix
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Ingredients required on the cake mix box, usually 3 large eggs, 1/2 cup (120 ml) vegetable oil, and 1 cup (240 ml) water
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1 box (3.4 oz / 96 g) instant cookies-and-cream pudding mix
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2 cups (480 ml) cold whole milk
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1 container (8 oz / 227 g) whipped topping, thawed
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15–18 Oreo cookies, crushed
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4–6 extra Oreo cookies for garnish, optional
Instructions
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Preheat the oven according to the cake mix instructions, usually 350°F (175°C). Grease a 9 × 13-inch (23 × 33 cm) baking pan.
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Prepare the chocolate cake batter according to the package directions and pour it into the prepared pan.
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Bake according to the package instructions, usually 25–35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
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Let the cake cool for 10–15 minutes. Use the handle of a wooden spoon to poke evenly spaced holes across the surface.
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Whisk the instant cookies-and-cream pudding mix with the cold milk for 1–2 minutes, until smooth and slightly thickened.
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Pour the pudding mixture over the cake, spreading it gently so it fills the holes.
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Refrigerate the cake for at least 2 hours to allow the pudding to set.
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Spread the thawed whipped topping evenly over the chilled cake.
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Sprinkle crushed Oreo cookies over the topping and decorate with extra cookies if desired.
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Refrigerate for another 2–4 hours for the best texture. Slice into squares and serve chilled.
- Prep Time: 25
- Category: cookies
- Cuisine: amircain