Ultimate Oreo Cookies & Cream Poke Cake
Ingredients:
– 1 (15.25 oz) bright red box of Betty Crocker Super Moist Chocolate Fudge Cake Mix
– 2 (4.2 oz) classic blue boxes of Jell-O Oreo Cookies ‘n Cream Instant Pudding
– 4 cups cold milk (blue-cap gallon jug)
– 1 (8 oz) iconic blue tub of Kraft Cool Whip, thawed
– 1 family-size classic blue package of Nabisco Oreo Cookies, heavily crushed
Instructions:
1. Bake the Betty Crocker Chocolate Fudge cake in a 9×13 glass baking dish until perfectly domed and smelling like a rich bakery. While it’s still piping hot, immediately plunge the handle of a thick wooden spoon all over the cake to create deep, satisfying craters.
2. Briskly whisk the cold milk and Jell-O Oreo Pudding mix in a bowl until glossy and just slightly thickened. Quickly pour this velvety cascade evenly over the warm cake, pressing the speckled liquid deep down into the holes so it seeps into every pocket. Chill for 2 hours until set.
3. Swoop the fluffy, thawed Cool Whip over the top of the chilled cake, spreading it into a thick, smooth white cloud from edge to edge.
4. Shower the top heavily with the crunchy, crushed Nabisco Oreo Cookies, pressing them gently into the whipped cream. Chill for one more hour before slicing to reveal the irresistible gooey, pudding-filled stripes inside!
#oreocheesecake
#oreocake
#chocolatecoveredstrawberries
#cookiesandcream