MAKES 1 (9 X 13-INCH) CAKE
If you deconstruct those iconic cookies into parts, you’ll find a chocolate base and a layer of creamy vanilla filling, and that sounds like a perfect flavor combo for a poke cake. Crushed cookies on the top of this cake are the finishing touch!
Nonstick cooking spray
1 (15.25- to 18-ounce) box dark chocolate fudge or devil’s food cake mix
Eggs, oil, and water as directed on the cake mix box
1 (3.4-ounce) box vanilla instant pudding mix
1¾ cups whole milk
1⅓ cups vanilla cream–filled chocolate sandwich cookie crumbs (17 or 18 cookies, finely crushed)
1 (8-ounce) tub frozen whipped topping, thawed
Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
Prepare and bake the cake according to the package directions for a 9 x 13-inch cake. Place the cake on a wire rack and let cool completely.
Poke holes evenly over the baked cake using the handle of a wooden spoon.
In a medium bowl, whisk together the pudding mix and the milk until the pudding is blended. Stir ⅓ cup of the cookie crumbs into the pudding. Pour the pudding mixture over the cake, spreading it evenly and filling in the poked holes. Cover and refrigerate the cake for 1 hour. Seal the remaining cookie crumbs in a zip-top bag and set aside.
Frost the cake with the whipped topping. Cover and refrigerate the cake for at least 1 hour or up to overnight.
Sprinkle the remaining cookie crumbs over the top of the cake just before serving.
TIP
To make the fine cookie crumbs, place the cookies in a zip-top bag. Using a rolling pin, crush the cookies until they are fine.