Instructions

• Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray.
• In a large bowl, combine 15.25 ounces chocolate cake mix, 1¼ cups water, ⅓ cup vegetable oil, and 3 large eggs. Mix according to the cake mix box instructions until the batter is combined.
• Pour the batter into the prepared 9×13-inch pan and bake according to the box directions for a 9×13 pan (or until a toothpick inserted in the center comes out clean).
• Remove the cake from the oven and place the pan on a cooling rack. Let the cake cool for 10 minutes.
• Use the rounded handle (¾–1 inch diameter) of a wooden spoon or rubber spatula to poke holes about 1 inch apart across the top of the warm cake.
• In a medium bowl, whisk together 8.4 ounces instant Oreo pudding mix and 3 cups milk until the mixture just begins to thicken, approximately 1½ minutes.
• Pour the pudding evenly over the warm cake, focusing on pouring into the holes. Use an offset spatula to spread the pudding over the entire cake and gently press so pudding fills the holes.
• Cover the cake with plastic wrap and refrigerate until completely cool and the pudding is set, about 1 hour.
• While the cake chills, place half of the 14.3 ounces Oreo cookies (about 20) in a resealable bag and crush them with a rolling pin or pulse them in a food processor. Leave the remaining cookies whole.
• When the cake is completely cool, spread 8 ounces thawed whipped topping evenly over the pudding layer.
• Recover the cake with plastic wrap and refrigerate until ready to serve.
• When ready to serve, sprinkle the whipped topping with the crushed Oreos and arrange the remaining whole Oreos on top.