Oreo Cookies and Cream Poke Cake

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Oreo Cookies and Cream Poke Cake

This Oreo Cookies and Cream Poke Cake is a rich, chocolatey dessert layered with crushed Oreos, creamy pudding, and whipped topping. It’s easy to make, feeds a crowd, and is perfect for birthdays, potlucks, or anytime you want a sweet treat.

Prep Time30

Cook Time30

Chill Time2

Total Time3

Course: Dessert

Servings:

Calories: 376kcal

Author: Chrysa

Ingredients

1 box white cake mix (include water, oil, & egg whites)
2 cups oreos crushed
2 pck oreo cookies & cream pudding mix
3 ½ cups cold milk divided
8 oz cool whip
1 cup oreos roughly chopped

Instructions

In a large mixing bowl, prepare the cake mix according to package instructions, whisking until the batter is smooth.
Fold in the crushed Oreos until evenly distributed throughout the batter. Continue mixing gently until the batter has a speckled cookies-and-cream look.
Pour the batter into the prepared baking dish, spreading evenly to the corners. Bake according to box directions, then let it cool.
Using a straw or wooden spoon handle, poke holes evenly across the top.
In a separate bowl, add one package of Oreo pudding mix. Whisk in2 cups cold milk until it begins to thicken, about 2 minutes.
Pour the pudding mixture over the cake, letting it fill the holes, and smooth the rest across the surface.
In another bowl, add the second package of Oreo pudding mix.Whisk in 1 ½ cups cold milk until combined.
Add the Cool Whip to the pudding mixture and whisk until smooth and fluffy.
Spread the whipped pudding topping evenly over the chilled cake.
Roughly chop Oreos into small pieces for the garnish and sprinkle generously over the frosted cake before serving.

Notes

Poke holes while the cake is still slightly warm. This helps the pudding soak in better!
Chilling the cake for at least 2 hours is good, but overnight chilling makes the flavors even better.
Use a piping bag for the pudding to target holes more neatly!

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