Best Cookies and Cream Cake (Oreo Poke Cake)

Oreo cookies and cream poke cake with Oreos and milk nearby

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This cookies and cream cake is a simple Oreo poke cake loaded with crushed Oreos and a sweetened condensed topping.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Keyword: cookies and cream cake, Oreo cookies and cream poke cake, Oreo poke cake

Servings: servings

Calories: 448kcal

Cost: $12

Ingredients

13 oz Devil's Food cake mix with the oil, eggs, and water as called for on box directions; number of ounces may vary slightly by brand
14 oz Condensed milk
1½ cups Heavy cream
8 oz Whipped topping thawed
10 Oreo cookies can use more if necessary

Instructions

Preheat the oven to the temperature on the cake mix box to make the cake.
Prepare the cake according to package directions.
Pour the cake batter into a 9x13-inch baking dish that has been greased with non-stick cooking spray.
Remove from the oven when done (according to the bake time from the box). Use the end of a wooden spoon to poke holes all over the cake, about 1-inch apart.
In a medium bowl, whisk together the heavy cream and sweetened condensed milk. Pour the milk mixture over the hot cake. Set the cake aside to cool completely to room temperature.
Once the cake is cooled, spread the whipped topping evenly over the cake.
Place the Oreo cookies in a zip top plastic bag and use a rolling pin to crush slightly. You’ll want to have some bigger chunks, so don’t over crush the cookies.
**Sprinkle the crushed Oreos over top of the cake.
Serve immediately or refrigerate until serving.

Notes

**If you believe you will not serve/eat the entire cake in one sitting, you may want to dress individual slices with the Oreos instead of adding them to the entire cake. This way, when you store the leftover cake in the fridge, you will not wind up with soggy Oreos. Just add the Oreos just before serving to however many slices you need.

Nutrition