1 (15.25 ounce) box chocolate cake mix plus ingredients called for on cake mix (eggs, oil, water)
1 (3.4 ounce) box vanilla or white chocolate instant pudding mix (sugar free is fine, but either will work)
2 cups cold milk
1 (12 ounce) carton frozen whipped topping, thawed (I used Cool Whip Lite)
10 Oreo cookies, crushed
Instructions
Bake cake in a 9 x 13-inch pan, according to package instructions.
While cake is still warm, use the handle of a wooden spoon to poke holes all over the cake.
In a medium bowl, use the pudding mix and milk to prepare the pudding according to package instructions. Spread pudding onto warm cake, using a spatula to gently push the pudding deep into each of the holes.
Place cake in refrigerator to cool completely before frosting (about 2 hours).
Spread whipped topping onto cooled cake and refrigerate until ready to serve. Sprinkle with crushed Oreo cookies just before serving.
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