Oreo Cookie Poke Cake

Oreo Cookie Poke Cake
▢1 package chocolate cake mix
▢1 cup water
▢1/3 cup vegetable oil
▢2 large eggs
▢3.4 ounce box instant vanilla pudding
▢2 cups cold milk
▢12 oz carton cool whip
▢25 Oreo cookies
Preheat oven to 350 degrees F.
Spray a 13×9 baking dish with cooking spray.
Mix the cake batter according to package directions.
Pour batter into the pan
Bake according to package directions.
While cake is baking, mix the pudding mix and milk together.
Remove cake from oven and poke holes all around the cake with the handle of a wooden spoon.
Pour the pudding over the top of the cake, guiding the pudding into the holes.
Pour the pudding mixture over top of the entire cake and spread it evenly so that the pudding fills every poked hole.
Place the cake in the refrigerator for at least an hour.
Place 6-7 Oreo cookies in a plastic zipped bag and crush them into crumbs
Then stir them into the carton of cool whip topping.
Spread the cool whip topping evenly over entire cake.
Place the cake back into the refrigerator for an additional 30 minutes.
Add additional crushed Oreo cookies on top of the cake before serving.
Garnish with a chocolate syrup if desired.
Substitute white chocolate instant pudding mix.
Use sugar free pudding, if desired**.**

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