Description
A moist white cake filled with rich cookies and cream pudding, topped with whipped cream and crushed Oreos.
Ingredients
1 box Pillsbury Moist Supreme White Cake Mix
2 boxes Jell-O Cookies ‘n Cream Instant Pudding
4 cups cold Milk
1 tub Cool Whip (thawed)
1 bag Nabisco Oreos (crushed)
Instructions
Step 1: Bake the white cake in a 9x13-inch pan according to box directions. Let cool for 15 minutes.
Step 2: Poke holes all over the cake using the handle of a wooden spoon.
Step 3: Whisk Jell-O pudding and milk together until slightly thickened. Pour immediately over the cake, filling the holes.
Step 4: Chill in the refrigerator for at least 1 hour to allow the pudding to set.
Step 5: Frost with the thawed Cool Whip and top generously with crushed Nabisco Oreos.
Notes
For best results, use cold milk to whisk the pudding and pour it immediately before it sets completely over the cake before it sets in the holes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 35g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
