1Prepare and bake cake according to package directions for a 9x13 cake. Allow cake to cool,then poke holes with a wooden spoon handle, you want the holes to be fairly big,making sure you poke all the way to the bottom of the cake.
2In a bowl whisk together instant pudding and milk. Stir until all lumps are gone. let pudding set for about 5 minutes.Pour pudding over cooled cake, taking care to get it in the holes as much as possible.
3Put the cake in the fridge for 2 to 3 hours. Spread on cool whip and sprinkle crushed oreos on top.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...