Prepare the chocolate cake as directed on the box mix. Bake according to package instructions in a 9x13 inch pan. Once baked, remove from oven and let cool for 10 minutes.

While the cake is still warm, use the round end of a wooden spoon to poke holes evenly across the surface. Space them about 1 inch apart to ensure even fudge distribution.

Warm the hot fudge in the microwave at 15-second intervals until it's pourable but not boiling. Pour the fudge over the cake, using a spatula to spread it evenly and help it seep into the holes.

Allow the cake to cool completely at room temperature for about 1 hour. This step prevents the pudding layer from melting when added.

For the pudding layer, whisk together one package of chocolate pudding mix with 1 3/4 cups milk. Let it thicken slightly (about 2 minutes), then pour over the cooled cake, spreading to cover the entire surface.

Refrigerate the cake for 20 minutes to set the pudding layer partially.

Meanwhile, prepare the topping by whisking the second package of pudding mix with 1 3/4 cups milk. Chill this mixture for 10 minutes until fully set.

Gently fold the thawed Cool Whip into the chilled pudding until fully combined. Then stir in about three-quarters of your crushed Oreos (reserve the rest for garnish).

Spread this creamy mixture evenly over the partially set pudding layer. Top with remaining crushed Oreos for decoration and extra crunch.

Chill the completed Oreo Fudge Poke Cake for at least 2 hours before serving to allow flavors to meld and layers to set properly.