Preheat your oven to 350°F (175°C). Prepare the chocolate cake mix according to the package instructions and pour it into a greased 9x13-inch baking dish. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool in the pan for 10 minutes before moving on to the next step.

After the cake has cooled slightly, use the handle of a wooden spoon to poke holes evenly across the surface. Drizzle warm hot fudge sauce generously over the cake, ensuring it seeps into the holes for maximum flavor. Let the cake cool completely to allow the fudge to set, approximately 30 minutes.

In a mixing bowl, whisk together the instant chocolate pudding mix with the required amount of milk for about 2 minutes until it thickens. Pour this creamy pudding over the cooled cake, spreading it evenly to cover the surface. Refrigerate the cake for 20 minutes to allow the pudding to firm up.

While the cake chills, prepare the topping by whisking the remaining pudding mix with the appropriate milk until it reaches a slightly thickened consistency. Gently fold in the thawed Cool Whip to create a light, airy mixture. This will be the crowning glory of your Oreo Dirt Cake.

Stir in ¾ of the crushed Oreo cookies into the pudding mixture. Spread this mixture evenly over the pudding layer on the cake. For a beautiful finish, sprinkle the remaining crushed Oreos on top.

Cover the assembled Oreo Dirt Cake with plastic wrap and refrigerate for at least 2 hours, or overnight if possible. This chilling time enhances the flavors and allows the layers to meld beautifully.