Next to peanut butter and chocolate- cookies and cream is one of my favorite combinations! This is a poke cake, also one of my favorites! Poke cakes are so incredibly easy, can be varied in tons of different ways, and takes something from plain and simple to deep and delicious! This particular poke cake is filled with Oreo pudding, topped with cool whip and more crushed Oreos. It's even better the next day after it's sat in the fridge overnight. YUM!
1 chocolate cake (you can make one from a box or use a scratch recipe)
1 instant vanilla pudding mix
2 cups of cold milk
1 sleeve chocolate Oreos (crushed)
1 container cool whip
1. Bake chocolate cake according to package directions. Let cool for 2-5 minutes.
2. Poke holes alllllll over the cake. This will kind of massacre a perfectly good cake, but you're going to cover it with pudding and other deliciousness, so don't worry!
3. Mix instant pudding with 2 cups of cold milk. Add 1/2 of crushed Oreos to the pudding.
*DO NOT let pudding set up!*
4. Pour pudding while it is still runny all over the "poked" cake.
5. Stick the cake in the fridge, this is where the pudding will "set up".
5. After an hour or two, frost the cake with the cool whip.
6. Garnish with the remaining crushed Oreo.
7. Store in the fridge until ready to serve.
Like I said, this cake is better after it's been refrigerated for awhile. I suggest making this in advance, even a whole day in advance!
Enjoy!
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