Preheat your oven according to the instructions on the chocolate cake mix package. In a 9x13-inch baking dish, combine the cake mix with the required ingredients and bake for the recommended time. Once baked, remove the cake from the oven and allow it to cool for about 10 minutes until it is warm but not hot to the touch.

Using the handle of a wooden spoon, gently poke holes all over the surface of the warm cake. Warm your hot fudge sauce in the microwave for about 30 seconds until it’s pourable. Drizzle the fudge generously over the poked cake.

Let the cake cool completely at room temperature for about 30 minutes to ensure it can hold all the creamy layers.

In a bowl, whisk together the instant chocolate pudding mix and milk for about 2 minutes until smooth and slightly thickened. Pour this creamy pudding layer evenly over the cooled cake.

While the pudding sets, whisk together the remaining pudding mix with milk until it thickens slightly. Fold in the thawed Cool Whip gently until smooth.

Fold in about ¾ of the crushed Oreo cookies into the pudding-Cool Whip mixture. Spread this mixture evenly over the pudding layer.

Sprinkle the remaining crushed Oreos on top of the creamy layer. Refrigerate the dessert for at least 2 hours before serving.