Ingredients
Scale
- 1 box chocolate cake mix
- 1 package instant vanilla or cookies & cream pudding mix (3.4 oz)
- 2 cups cold milk
- 1 stick (½ cup) unsalted butter, melted
- 20–24 Oreo cookies, roughly crushed
- 1½ cups whipped topping (Cool Whip or similar)
- ½ cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread ⅔ of the crushed Oreos in the bottom of the dish.
- In a bowl, whisk together pudding mix and milk. Let sit for 2–3 minutes to thicken.
- Pour pudding over the Oreo layer and smooth it out evenly.
- Sprinkle dry cake mix over the pudding—do not stir.
- Drizzle melted butter over the dry cake mix, covering as much as possible.
- Sprinkle chocolate chips (if using) and remaining crushed Oreos on top.
- Bake for 40–45 minutes until the top is set and edges are bubbly.
- Let cool for 10 minutes. Serve warm with whipped topping.
Notes
- Use Double Stuf Oreos for extra creaminess.
- Let the pudding set slightly before pouring for cleaner layers.
- Don’t mix the layers—it bakes best when they stay separate.
- Add a scoop of ice cream or drizzle with chocolate syrup for an extra treat.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 10–12
- Calories: 410
- Sugar: 30g
- Sodium: 340mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg