A super simple and delicious Oreo cookie cake. The cake is light and fluffy!
- 1 box chocolate cake dark chocolate or devil's food
- Boxed cake ingredients varies per cake recipe.
- 1 box vanilla instant pudding
- 1 tsp vanilla
- 1 cup cold milk
- 16 oz cool whip
- 2 14.3 oz packages of Oreo Cookies
The firs step is to mix up a dark chocolate or devil's food cake mix and bake it in two 9 inch pans.
I recommend lining the pans with parchment so that you can easily remove them.
Once cooked let the cakes cool for at least 30 minutes.
While the cakes cools ... add 1 box of vanilla instant pudding, 1 tsp vanilla and 1 cup cold mix to a bowl. Whisk together. Then fold in 8 ounces of cool whip. Once the 8 ounces is fully incorporated, gently fold in 8 more ounces. Yep 16 ounces of cool whip. Set aside.
In a food processor chop up one whole 14.3 oz package of Oreos. Make sure to pulse until the pieces are all the same size.
Then gently fold all of the crushed Oreo cookies into the whipped frosting.
On a serving platter lined with pieces of parchment, place one of the cake halves onto the platter. Trim the top to level it. Then add 1/3rd of the whipped frosting to the cake. Level it and then top with the final cake half. Make sure to trim the top of the cake to make it flat before adding it to the top of the frosting.
Now top the cake with 1/3rd of the frosting and level it. Then add the remaining 1/3rd around the edge of the cake. Makes sure to use a spatula to make it smooth.
Then in a food processor crush 2/3rds of a 14.3 oz package of Oreos. Then using your hand cover the outside of the cake with the crushed Oreos. Gently remove the parchment pieces to clear off the excess frosting and crushed Oreos.
Finally top the cake with the remaining Oreos for garnish.
Refrigerate the cake until ready to serve.