Irresistible Cookies & Cream Dream Cake

If you're craving a dessert that's as easy to make as it is indulgent, this Cookies & Cream Dream Cake hits the spot. Layers of moist cake, creamy cookies and cream pudding, and a fluffy whipped topping make every bite a perfect blend of flavors and textures.

Whether you're a fan of classic chocolate sandwich cookies or just love a rich, decadent treat, this cake will satisfy even the strongest sweet tooth. Plus, it's a crowd-pleaser for any occasion, from casual gatherings to special celebrations!

Photo byGLP

Yield(s): Serves 12

15m prep time

30m cook time

1h inactive

Ingredients:

• 24 chocolate sandwich cookies (Oreos or any similar brand), divided
• 1 box (14 oz) vanilla cake mix, plus ingredients listed on the box
• 8 oz tub of whipped topping
• 1 package (4.2 oz) cookies and cream instant pudding, plus ingredients listed on the box
• Chocolate fudge syrup, for dribbling over the top

Instructions:

1. Preheat the oven to 350°F and lightly grease a 9x13 baking dish with non-stick spray.
2. Prepare the cake batter following the directions on the box. Crush 12 chocolate sandwich cookies and fold them into the batter. Pour the mixture into the greased baking dish, spreading it evenly. Bake until the top is golden and a toothpick inserted in the center comes out clean.
3. Once baked, allow the cake to cool for about 20 minutes. Meanwhile, prepare the instant pudding according to the package directions.
4. Using the handle of a wooden spoon, poke holes across the entire cake. Pour the pudding over the cake, making sure to fill the holes. Refrigerate for at least 1 hour to set.
5. After the cake has chilled, spread the whipped topping across the surface. Break the remaining chocolate sandwich cookies in half and use them to decorate the cake along with a generous drizzle of chocolate fudge syrup and some crushed cookies on top.

Substitutions:

• Use chocolate cake mix for an extra chocolatey version.
• Swap the whipped topping with homemade whipped cream for a fresher touch.
• Try different flavored cookies like mint or peanut butter for a fun twist.

Storage:

Store the cake in the refrigerator for up to 4 days. Keep it covered to retain moisture and flavor. You can also freeze individual slices for up to 2 months—just make sure to wrap them tightly in plastic wrap and aluminum foil before freezing.

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