Cookies and Cream Poke Cake


Cookies and Cream Poke Cake


Prep Time: 30 min

Cook Time: 30 min

Chill Time: 2 hours


1 box white cake mix + ingredients on back (water, oil, egg whites)

2 cups oreos, crushed

2 packages oreo cookies & cream pudding mix

3 ½ cups cold milk, divided

8 oz. cool whip

1 cup oreos, roughly chopped


Spray a 9×13 pan with non-stick spray and set aside. Preheat your oven to 350 degrees fahrenheit.

Prepare the white cake mix, according to box directions, stirring in crushed oreos as the last step. Pour into your 9×13 pan and bake according to cake mix box directions.

Once baked, allow the cake to cool. Then, poke holes throughout the top of the cake with a straw, skinny wooden spoon handle, or something similar.

In a large mixing bowl, whisk together 1 package of oreo pudding mix and 2 cups of cold milk. Continue whisking for about 2 minutes. Once pudding begins to thicken, pour over the top of the cake, aiming the pudding for the holes that you have poked, and smoothing the rest over the top of the cake. Cover the cake with plastic wrap or foil and move to the refrigerator to chill for about 2 hours.

After chilling, prepare the frosting. Whisk together 1 package of oreo pudding mix with 1 ½ cups cold milk. Add 8 oz. cool whip and whisk to combine. Pour over the top of the cake and smooth over evenly. Sprinkle chopped oreos over the top of the cake. Enjoy!











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