Cookies and Cream Stuffed Layer Cake Recipe

These Cookies and Cream Filled Cakes are quick to assemble and taste just like chocolate sandwich cream-filled cookies. Made with Drake’s Yankee Doodles, these no-bake cupcakes come together in minutes and make a perfect easy dessert or party treat.

You will need:

1 box of Yankee Doodles Drake’s Cakes

½ cup salted butter, softened

1 tsp vanilla extract

2 ½ cups powdered sugar

2 TB heavy cream or milk

15 chocolate sandwich cream-filled cookies

1M open star piping tip with disposable piping bag (optional)

Directions for Cookies and Cream Filled Cakes:

Make the frosting by creaming the softened butter in a stand mixer fitted with a paddle attachment until light and fluffy.

Gradually beat in the powdered sugar, a little at a time, until fully incorporated and the mixture is smooth.

Add the vanilla extract and heavy cream (or milk), then beat until the frosting is light, fluffy, and spreadable.

Place 7 of the chocolate sandwich cookies in a food processor and pulse until you have very fine crumbs. Stir 3 to 4 tablespoons of those crumbs into the frosting until evenly combined, leaving the remaining crumbs for garnish.

Unwrap the Drake’s Yankee Doodle Cakes and place them on a serving plate.

Fit a piping bag with a 1M open star tip (or use a spoon) and pipe or spread the cookies-and-cream frosting on top of each cake.

Sprinkle the remaining cookie crumbs over the frosting for texture and extra flavor.

Top each frosted cake with an additional cookie for a decorative finishing touch.

These no-bake cookies and cream filled cakes combine the convenience of store-bought snack cakes with a homemade cookies-and-cream frosting for an indulgent treat. With the cream filling already inside the Yankee Doodles and a quick cookies-and-cream buttercream on top, they’re an easy go-to dessert for gatherings, school events, or an after-dinner sweet.

For a variation, swap the heavy cream for a tablespoon more vanilla for a stronger vanilla flavor, or fold in more cookie crumbs for a chunkier texture. Store finished cakes in an airtight container in the refrigerator for up to 3 days.

Yield: 8

Cookies and Cream Filled Cakes

Easy no-bake cookies and cream filled cakes using Drake’s Yankee Doodle Cakes.

Prep Time
20 minutes

Total Time
20 minutes

Ingredients

• 1 box of Yankee Doodles Drake’s Cakes
• ½ cup salted butter, softened
• 1 tsp vanilla extract
• 2 ½ cups powdered sugar
• 2 TB heavy cream or milk
• 15 chocolate sandwich cream-filled cookies
• 1M open star piping tip with disposable piping bag (optional)

Instructions

1. For the frosting, cream the butter in a stand mixer with a paddle attachment until fluffy.
2. Beat in the powdered sugar a little at a time until fluffy and fully incorporated.
3. Add vanilla extract and heavy cream, then beat until smooth and light.
4. Place 7 cookies in a food processor and pulverize to fine crumbs. Stir 3–4 tablespoons of the crumbs into the frosting.
5. Unwrap the Drake’s Yankee Doodle Cakes and arrange them for decorating.
6. Fill a piping bag fitted with a 1M tip and pipe or spread the frosting on each cake.
7. Sprinkle remaining cookie crumbs over the frosting and place a cookie on top to finish.