There’s a certain kind of magic that happens when a chocolate cake meets a creamy pudding soak and a mountain of crushed Oreos. I first made this Cookies and Cream Pudding Poke Cake for a last-minute family gathering, and the moment I pulled it from the fridge, the entire kitchen smelled like a dreamy, chocolatey cream-filled cookie. As I watched it disappear in minutes, with everyone asking for the recipe, I knew this wasn’t just a dessert—it was a new tradition. It’s the perfect combination of moist, rich cake and cool, luscious pudding that feels like a hug in dessert form.
Ingredients
- 1 box (15.25 oz) chocolate fudge cake mix, plus ingredients listed on box (typically ½ cup vegetable oil, 3 large eggs, and 1 ¼ cups water)
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 4 cups cold whole milk
- 1 package (8 oz) Cool Whip, thawed (or an equal amount of homemade whipped cream, stabilized)
- 1 package (14.3 oz) regular Oreos, divided
A quick note from my kitchen: using whole milk for the pudding is non-negotiable for me—it creates a thicker, richer custard that sets up beautifully. For the Oreos, I use the regular kind, but I’ve learned to reserve about ½ cup of finely crushed cookies for the top garnish before I crush the rest for the filling. It makes for a prettier finish! And while homemade whipped cream is fabulous, in this chilled, pudding-heavy cake, Cool Whip holds its structure better for days.(See the next page below to continue…)