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Cookies And Cream Poke Cake

by Matthew Johnson • featured in Easy Poke Cake 4 Ways

Ingredients

for 12 servings

  • 1 freshly made chocolate cake, prepared from scratch or using a packaged mix
  • 1 packet cookies and cream pudding mix
  • 1 cup
    milk (240 mL)
  • 8 oz
    frozen whipped topping, thawed (225 g)
  • 1 cup
    crushed chocolate cookies, plus more for topping (85 g)
  • 1 can
    14 oz
    can of sweetened condensed milk

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Preparation

  1. Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
  2. In a large bowl, add the packet of cookies and cream pudding mix and the milk and whisk until there are no lumps. Add the whipped topping and the crushed chocolate cookies. Stir until well-combined and set aside.
  3. Pour the sweetened condensed milk over the cake and let settle into the holes for about 10 minutes. Some of the mixture will still stay on top, which is okay.
  4. Spread the pudding mixture mixture and smooth it out evenly. Sprinkle extra crushed cookies on top. Chill the cake for at least 3 hours or up to overnight.
  5. Enjoy!
 

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