Name: Oreo Poke Cake (Cookies and Cream Chocolate Pudding Cake)
Ingredients: 1 box chocolate cake mix; Ingredients called for on cake mix package (eggs, oil, water); 2 boxes (3.4 oz each) instant chocolate pudding mix; 3 cups cold milk; 8 oz whipped topping, thawed; 20–24 Oreo cookies, crushed

Ingredients

Scale

Cake

1 box chocolate cake mix
Ingredients called for on cake mix package (eggs, oil, water)

Filling

2 boxes (3.4 oz each) instant chocolate pudding mix
3 cups cold milk

Topping

8 oz whipped topping, thawed
20–24 Oreo cookies, crushed

Instructions

Step 1: Bake the Cake

Prepare and bake the chocolate cake according to package directions in a 9×13-inch baking dish. Allow the cake to cool for about 10 minutes.

Step 2: Poke the Cake

Using the handle of a wooden spoon or a straw, poke holes evenly all over the cake, spacing them about 1 inch apart. Make sure the holes go deep into the cake.

Step 3: Prepare the Pudding

In a large bowl, whisk together instant pudding mix and cold milk for about 2 minutes until thickened.

Step 4: Fill the Cake

Pour the pudding evenly over the warm cake, spreading gently so it fills all the holes. Allow the cake to cool completely so the pudding sets.

Step 5: Top and Chill

Spread whipped topping evenly over the cake. Sprinkle crushed Oreo cookies generously on top. Cover and refrigerate for at least 2 hours before serving.

Notes

Use instant pudding only—cook-and-serve will not set properly.
Poke holes while the cake is still warm for best absorption.
Chill time is essential for structure and flavor.
Crush Oreos finely or chunky based on preference.