Directions:

1. Prepare cake mix according to package directions for 9-x-13-inch cake. Once cake comes out of oven, allow to cool for just a couple of minutes. Then, with a wooden spoon handle, a spatula handle or some other similarly-sized object, begin poking holes in the warm cake. (You want the holes to be BIG so that the pudding has plenty of room to get down into the cake; be sure to poke right down to the bottom of the cake).

2. In a medium bowl, prepare the instant pudding; whisk together the pudding mix with 4 cups of milk. Whisk until all lumps are gone.

3. Pour pudding over the cake, taking care to pour it right into the holes as much as possible. Spread it all out and using the back of the spoon, gently push pudding down into the holes.

4. Put the cake into the fridge to set and cool (about 2 hours). (If you have anything stinky in the fridge, be sure to cover the cake first).

5. Once your cake has completely cooled, spread on whipped topping. Spread out evenly over the pudding layer.

6. If you haven't done so already, crush your Oreo cookies (I just place mine in a ziploc bag and crush them with a rolling pin). Spread crushed Oreos on the top of the cake. (You can do this part immediately before serving the cake if you like; this will ensure the cookie bits are crunchy when you serve it).

Keep the cake refrigerated!