Cookies And Cream Poke Cake
from the video
Easy Poke Cake 4 Ways
by Matthew Johnson
for 12 servings
1 box chocolate cake mix, prepared according to package
1 packet cookies and cream pudding mix
1 cup (240 mL) milk
1 cup (85 g) chocolate cookie, crushed
8 oz (225 g) whipped topping
14 oz (400 g) sweetened condensed milk, 1 can
chocolate cookie, crushed, for topping
Preheat oven to 350°F (175°C).
Prepare your favorite chocolate cake recipe or use a prepared box and follow its instructions.
Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
In a large bowl, add the packet of cookies and cream pudding mix. Add the milk, and whisk until there are no lumps.
Add whipped topping and the crushed chocolate cookies. Stir until well combined.
Pour the mixture over the cake and let settle into the holes into the cake for about 10 minutes. Some of the mixture will still stay on top, which is okay.
Spread the whipped topping mixture evenly on top. Sprinkle extra crushed cookies on top.
Chill the cake for at least 3 hours, up to overnight.
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