1box white cake mix + ingredients on backwater, oil, egg whites
2cupsOreo cookiescrushed
2boxesOreo cookies & cream pudding mix
3 ½cupscold milkdivided
8ozCool Whip
1cupOreosroughly chopped
Instructions
Spray a 9x13 pan with non-stick spray and set aside. Preheat your oven to 350°F.
Prepare the white cake mix according to box directions and stir in crushed cookies as the last step. Pour into 9x13 pan and bake according to cake mix box directions.
Once baked, allow the cake to cool. Then, poke holes throughout the top of the cake with the back of a wooden spoon handle or something similar.
In a large mixing bowl, whisk together 1 package of Oreo pudding mix and 2 cups of cold milk. Continue whisking for about 2 minutes. Once pudding begins to thicken, pour over the top of the cake into the holes and smooth the rest over the top of the cake. Cover the cake with plastic wrap or foil and move to the refrigerator to chill for about 2 hours.
After chilling, prepare the frosting with the other package of pudding mix and 1 ½ cups cold milk. Fold in the Cool Whip and whisk to combine.
Spread over the top of the cake and smooth over evenly. Sprinkle chopped Oreos over the top of the cake. Enjoy!
Notes
Refrigerate leftover cake in an airtight container for up to 4 days.