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Cookies And Cream Pudding Poke Cake
Gerry Biordi

Cookies And Cream Pudding Poke Cake

Cookies and Cream Pudding Poke Cake is a moist, indulgent dessert filled with creamy cookies-and-cream pudding and topped with fluffy whipped topping and crushed chocolate sandwich cookies. Easy to prepare and packed with nostalgic flavor, it’s perfect for parties, potlucks, birthdays, and family gatherings
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 3 hours 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Method Video Notes

Ingredients
  

For the Cake
  • 1 box chocolate cake mix
  • Eggs, vegetable oil, and water as directed on the cake mix package
For the Pudding Layer
  • 1 package instant vanilla pudding mix, 3.4 ounces
  • 2 cups cold milk
For the Topping
  • 1 container whipped topping, 8 ounces, thawed
  • 15 to 20 chocolate sandwich cookies, crushed
Optional Garnish
  • 4 to 5 whole chocolate sandwich cookies
  • Extra cookie crumbs

Method
 

  1. Preheat the oven according to the directions on the cake mix package. Grease a 9 x 13-inch baking pan.
  2. Prepare the chocolate cake batter according to the package directions. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  3. Let the cake cool for 10 to 15 minutes. While it is still warm, use the handle of a wooden spoon to poke evenly spaced holes across the cake.
  4. Whisk the instant vanilla pudding mix with 2 cups of cold milk for 1 to 2 minutes, until smooth and slightly thickened.
  5. Slowly pour the pudding over the cake, spreading it evenly so it settles into the holes.
  6. Cover and refrigerate for at least 2 hours, or until the pudding is firm and the cake is thoroughly chilled.
  7. Spread the thawed whipped topping evenly over the chilled cake.
  8. Crush the chocolate sandwich cookies and sprinkle them generously over the whipped topping
  9. Garnish with whole cookies or additional crumbs if desired. Refrigerate until ready to serve.

Video

Notes

  • Do not overbake the chocolate cake, as a tender cake absorbs the pudding more effectively.
  • Keep the pudding pourable when adding it to the cake.
  • Space the holes evenly for better distribution of the pudding.
  • Chill the cake thoroughly before adding the whipped topping.
  • For the best presentation, use a sharp knife and wipe it clean between slices.
  • Store covered in the refrigerator for up to 4 days.
  • Calories are an estimate and can vary depending on the cake mix, milk, cookies, whipped topping, and other brands used.