Monster Cookie Poke Cake

This monster cookie poke cake is as loaded as the cookies that inspired it, with M&Ms, crushed chocolate chip cookies, and crushed Oreos.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings Slices

Calories 389kcal

In a large bowl, mix together the Cake Mix, Oil, Eggs, and Water, and stir until all ingredients are thoroughly blended. Add the crushed Oreo's, crushed Chocolate Chip Cookies, and M & M's, and stir to blend.
Grease a 9 X 11 dish, and pour Cake Batter into dish.
Bake at 350 for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Remove the Cake from the oven, and cool completely.
Sit the Cool Whip on the counter to thaw while the cake bakes and cools.
When the Cake is cool to the touch, make the Pudding according to package directions.
Poke holes all over the cake with a round wooden spoon handle.
Pour Pudding over the top of the cake and down into the holes.
Open the Cool Whip and stir to make sure it's completely thawed, and smooth.
Spread the Cool Whip over the top of the Cake, evenly, and smooth with the back of a spoon.
Crush the Oreo's, and the Chocolate Chip Cookies, and sprinkle over the Cool Whip.
Grab a couple of handfuls of M & M's, and sprinkle over the Cool Whip - you can use as many as you like.
Place the Cake in the refrigerator to cool for at least 4 hours before serving, and overnight for best results.
You can make this Cake the Day before you need it, and it's ready when you are.
Cut, serve, and enjoy.