Description
A delightful dessert that combines a fluffy cake with creamy pudding, Cool Whip, and crunchy Oreo cookies, creating an indulgent treat perfect for any occasion.
Ingredients
Scale
- 1 Box Betty Crocker Super Moist White Cake Mix
- 1 Box (3.9 oz) Jell-O Cookies ‘n Cream Instant Pudding
- 2 Cups Cold Milk
- 1 Tub (8 oz) Cool Whip
- 1 Package Oreo Cookies (Crushed)
Instructions
- Preheat your oven and bake the white cake in a greased 9×13 inch pan according to the directions on the box. Let the tantalizing aroma fill your home.
- Poke the cake: While the cake is still warm, take the handle of a wooden spoon and gently poke holes across the entire surface.
- Whisk together the instant pudding mix and cold milk in a bowl until smooth.
- Pour the pudding mixture over the warm cake, letting it seep into the holes.
- Refrigerate the cake until it cools completely.
- Spread the Cool Whip generously over the top of the cake.
- Garnish with crushed Oreo cookies on top.
Notes
This cake can be made a day in advance for deeper flavor. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: poke cake, cookies and cream, dessert, easy cake recipe, birthday cake