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Prepare and bake the cake mix in a 9 x 13-inch baking dish, according to the package directions.
When the cake is done baking, use the end of a wooden spoonto poke sevearl holes all over the cake.
Whisk the pudding with the milk for 2 minutes. Let sit for 2 minutes.
Pour the pudding over the cake and press into the holes.
Chill in the fridge for 2 to 3 hours.
Spread the whipped topping evenly over the cake and top with the crushed Oreos. Scoop and serve.
A combination of 1 (4-ounce) box of instant cookies 'n' cream pudding and 1 (3.4-ounce) box of instant chocolate pudding can be used.