Cookies and Cream Tres Leches
Easy Cookies and Cream Tres Leches with a moist milk-soaked vanilla cake, fluffy whipped cream, and crushed Oreo cookies — make-ahead and crowd-pleasing.
Equipment
- 9x13-inch baking dish
- mixing bowl
- whisk
- Hand mixer
- Fork or skewer
Ingredients
Cake
- 1 vanilla cake batter (homemade or boxed mix) with 1 tsp vanilla extract added
Milk Soak
- 12 oz evaporated milk (1 can)
- 14 oz sweetened condensed milk (1 can)
- 1 cup whole milk
Topping
- 2 cups heavy cream
- 3 tbsp powdered sugar
- 2 cups Oreo cookies, crushed divided between filling and topping
Instructions
- Preheat the oven to 350°F. Grease and flour a 9x13-inch baking dish.
- Prepare the vanilla cake batter with vanilla extract added. Pour into the prepared dish and bake for about 25 to 30 minutes, until a toothpick comes out clean.
- Let the cake cool completely in the pan, about 30 minutes.
- Once cooled, poke holes all over the surface of the cake with a fork.
- Whisk together the evaporated milk, sweetened condensed milk, and whole milk in a bowl.
- Slowly pour the milk mixture over the cake in stages, letting it absorb between pours.
- Cover and refrigerate for at least 4 hours, or overnight for the best texture.
- Whip the heavy cream with powdered sugar to soft peaks.
- Fold 1 cup of roughly crushed Oreos into the whipped cream.
- Spread the whipped cream mixture evenly over the chilled cake.
- Top with the remaining crushed Oreos, both rough pieces and fine crumbs.
- Slice and serve chilled.
Notes
Poke plenty of holes for even soaking. Pour milk mixture slowly in stages. Chill for at least 4 hours, overnight is best. Whip cream to soft peaks, not stiff, so it spreads without tearing the soaked cake.