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No-Bake Peanut Butter Chocolate Cloud Swirl Poke Cake
Benchi

No-Bake Peanut Butter Chocolate Cloud Swirl Poke Cake

A chilled vanilla poke cake filled with chocolate peanut butter pudding, topped with Cool Whip, chocolate syrup, and peanut butter swirls.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 prepared vanilla sponge cake (9x13-inch), cooled Prepared vanilla sponge cake
  • 1 package (3.4 oz) instant chocolate pudding mix
  • 2 cups cold milk
  • ½ cup creamy peanut butter
  • 1 tub (8 oz) Cool Whip, thawed
  • ¼ cup chocolate syrup
  • ¼ cup peanut butter, melted

Equipment

  • Wooden spoon

Method
 

Instructions
  1. Using the handle of a wooden spoon, poke holes all over the surface of the cooled vanilla cake.
  2. In a large bowl, whisk together the instant chocolate pudding mix and cold milk for 2 minutes until thickened.
  3. Stir in the ½ cup creamy peanut butter until smooth and fully combined.
  4. Spread the chocolate peanut butter pudding over the cake, gently pressing it into the holes.
  5. Refrigerate for 20 minutes to allow the filling to set.
  6. Spread the Cool Whip evenly over the top of the cake.
  7. Drizzle the chocolate syrup and melted peanut butter over the Cool Whip.
  8. Use a butter knife or skewer to create cloud-like swirls across the surface.
  9. Refrigerate for at least 4 hours before slicing and serving chilled.