On Saturday night we celebrated Mother's Day as well as our brother-in-law's birthday with my husband's family. We had a fun bbq with grilled burgers and hotdogs, and loads of yummy salads. I was in charge of making the dessert. I wanted to make a cake because there was a birthday, but I also wanted to do something different that no one had ever eaten. Enter this cake! It is so easy to make and everyone LOVED it, including all of the little kids. And who wouldn't? The cake combined with the pudding turns into a smooth and creamy bite of heaven. And the crushed up Oreos on the top add a little bit of extra crunch and texture. Everyone kept saying over and over how much they loved this cake. Even our little four-year-old niece inhaled it and she's hard to please! This is a crowd pleaser for sure.
Cookies and Cream Cake- 1 chocolate cake mix (Including eggs, oil, and water needed to bake it)
- 2 (4 oz) pkg Instant Oreo Cookies 'n Cream pudding
- 4 c. milk (It's best if you use 2% or higher. But that's up to you!)
- crushed up Oreo cookies (For the top - Less than a row will give you plenty! I think I used 8 Oreos.)
DirectionsBegin by baking your cake. Bake it according to the directions on the box in a greased 9x13 pan. Take it out of the oven when it is finished and start making the pudding. Put both boxes in a bowl and add the milk. Whisk together just until the lumps are removed. Be careful not to mix it for the full time the box says and just mix it enough for everything to be mixed together. Then let it sit for about 2 minutes. You want it to start thickening but still be runny at the same time.
While the pudding is setting up for that 2 minutes, poke holes in the cake with the end of a wooden or plastic spoon. Put the holes all over the cake about an inch apart. I ended up going back through and adding more in between the rows since I spaced the holes a little too far apart. You can really do however many you want, but the more holes the better for this cake!
Once that pudding is ready, spread it directly over the cake. Gently press it over the holes to help it get down inside of the cake. (This is what makes it super yummy when you serve it!) Spread it evenly over the cake and let it sit out on the counter, uncovered, to cool down. Cover it up and chill it in the fridge till you need it. I made this a little over 24 hours in advance and it stayed really well. Sprinkle the crushed up Oreo pieces over the entire cake just before serving. Serve chilled.
