Preheat your oven to the temperature indicated on the chocolate cake mix box. In a 9x13-inch baking dish, prepare the chocolate cake mix as directed, then bake until a toothpick inserted in the center comes out clean, around 25-30 minutes.

Once baked, let the cake cool in the pan for about 10 minutes.

Using the handle of a wooden spoon, poke several holes throughout the surface of the warm cake. Gently warm the hot fudge sauce in the microwave until it’s pourable, then drizzle it over the holes in the cake.

Let the cake cool completely before proceeding to the pudding layer.

In a large mixing bowl, whisk together 3.4 oz of instant chocolate pudding mix with 1½ cups of cold milk until smooth and slightly thickened, about 2-3 minutes.

Immediately pour the pudding evenly over the cooled chocolate cake.

Chill in the refrigerator for about 20 minutes.

In another bowl, combine the remaining 3.4 oz of chocolate pudding mix with ¾ cup of milk and whisk until it thickens slightly, then refrigerate for 10 minutes.

Fold in the thawed Cool Whip gently until fully incorporated.

Stir about ¾ of the crushed Oreo cookies into the prepared pudding mixture.

Carefully spread this Oreo-infused pudding layer over the chocolate cake.

Sprinkle the remaining crushed Oreos on top for a delightful crunch.

Refrigerate the assembled cake until ready to serve, preferably for at least 2 hours.