Lemon Pudding Poke Cake
Lemon Pudding Poke Cake is a semi-homemade dessert that is sweet, creamy and luscious. It's an easy make-ahead recipe that that will delight any lemon lover
Prep Time 10 mins
Cook Time 30 mins
Chill Time 1 hr
Total Time 1 hr 40 mins
- 1 box lemon Cake Mix Pudding in the mix is fine but not necessary
- 3.4 oz instant lemon pudding 1 small box
- 2 cups milk
- 2 cups heavy whipping cream *
- 1 tsp vanilla extract Can also use lemon extract
- ¼ cup powdered sugar
- 17 lemon filled sandwich cookies 15 for the cake and 5 for the topping
Cook the cake in a 9x13 baking dish according to the package directions. Cool the cake on a baking rack.
In the bowl of an electric mixer, fitted with the whisk attachment, combine instant pudding with the 2 cups of milk. Beat for 2 minutes. The pudding will start to thicken slightly but will still be pourable.
Using the end of a wooden spoon or other round ended gadget, poke holes into the cooled cake. Pour the lemon pudding over the top of the cake.
Crush the lemon cream filled cookies in a gallon-sized zip lock bag. Pound the cookies with a rolling pin until crushed.
Whip the heavy cream, and vanilla together until soft peaks begin to form. Gradually add the powdered sugar and mix until blended. Fold in the crushed cookies into the whipped cream. Top the cake with the cream cookie mix.
Refrigerate for at least one hour. Garnish with remaining cookie crumbs and serve.
Store covered in the refrigerator.
*You can replace the whipped cream topping with store bought whipped cream for convenience. I really like the homemade myself.
Recipe adapted from Soulfully Made.
Calories: 354kcal | Carbohydrates: 49g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 357mg | Potassium: 95mg | Fiber: 1g | Sugar: 24g | Vitamin A: 520IU | Vitamin C: 0.2mg | Calcium: 134mg | Iron: 1mg