Cookies and Cream Poke Cake

My husband loves Poke Cakes, or as he grew up calling them "pudding cakes and jello cakes".

I, on the other hand, have always had a late 70's (early 80's) mom cooking association with them. What in the world is 70's mom cooking? Well, for me, it conjures up images of mashed potatoes from a box, canned veggies and t.v. dinners. I put poke cakes right up there in that same category.

My husband recently said something like "You know what would be good? If you made a pudding cake". To which I probably rolled my eyes or turned up my nose or something like that. For someone who loves to make cake, a very specific kind of decorative cake, this request was offensive. My cakes take me all day to make and are my own little piece of artwork. You want me to make a box cake, poke holes in it and pour pudding all over it? Why, I never! This is like taking your date to McDonald's for dinner.

Then I came across a whole slew of poke cake recipes over at The Country Cook and given my husband's love of all things cookies and cream in combination with his love of pudding cakes, I had to try it. I was not even aware jello made a cookies and cream pudding until I saw this recipe.

So, I gave it a try. And, well, I have to eat a big piece of humble pie humble poke cake, because it was delicious! And super easy. It would be a great recipe to make with the kids.

Watch out people, there may be a sudden barrage of poke cake recipes coming your way.

Ingredients:

1 box chocolate cake mix (plus whatever is needed for the mix - eggs, oil, water)
2 boxes cookies and cream instant pudding
4 cups milk
1 container cool whip
Approx. 10 crushed oreos

Bake the cake as directed on the box. While the cake is cooling, mix 2 packets pudding mix with 4 cups cold milk, stir and let sit in fridge until it begins to thicken. You don't want it to be completely set, you want it easily pourable.

While cake is still warm, poke holes all over with the back of a spoon or spatula.

Pour the pudding all over, then spread with a spatula, applying light pressure to get the pudding down in the holes.

You can see in my picture, I let the pudding fully set. It came out fine though, so no worries if you do that.

Cool in the refridgerator for at least one hour (several hours or overnight would be fne too).

Spread with cool whip and top with crushed cookies.

Cut yourself a big 'ol piece and stuff it in your face!

YUM!




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