Preparation Steps

• Bake the chocolate fudge cake according to package directions. Once the cake has finished baking, allow it to cool for 15 minutes.
• Using the rounded handle of a wooden spoon, poke holes into the cooled cake. Space the holes about 1 inch apart across the entire surface.
• In a medium-sized mixing bowl, add the Oreo cookies 'n creme instant pudding mix. Whisk in the cold whole milk, and continue to mix just until the pudding begins to thicken.
• Quickly spoon the thickened pudding into the individual holes until they are filled. Once all holes are filled, spread any remaining pudding evenly over the top of the cake. Chill the cake in the refrigerator for at least 2 hours to set.
• Transfer the whipped fluffy white frosting to a heat-safe bowl. Heat in the microwave for 10 seconds to soften slightly, then stir. Using a silicone spatula or an offset spatula, carefully spread the frosting over the pudding layer.
• Just before serving, break the 10 Oreo cookies into smaller pieces (in halves, then half the halves). Sprinkle the broken cookies generously over the frosted cake. Slice into squares and serve immediately.