The first thing you'll want to do is to bake your cake according to the package directions. Bake in a 9x13 pan and allow to cool completely.

Once the cake is cooled, in a medium saucepan, combine the sugar, cornstarch and salt stir well until completely mixed.

Turn on low heat and add in the milk and cream and stir to combine, heat the milk mixture over medium heat, stirring frequently to just under a boil. When small bubbles start appearing on the sides of the pan, it’s time to temper the eggs.

Place the egg yolks in a medium bowl. Then take 1/2 cup of the heated milk and slowly pour into the egg yolks whisking constantly. The eggs are now tempered and ready to add the pudding.

Add the tempered eggs to the pudding and cook for 3 minutes over medium then remove from the heat.

Now stir in the vanilla and the butter, mix until well incorporated. Set pudding aside to cool a little.

With a wooden spoon handle poke holes in the cake. I like to make them about an inch apart in even lines down the cake.

Now pour pudding mixture evenly over the top of the cake, guiding the pudding into the holes, spread the rest of the pudding across the cake.

Place the cake in the refrigerator for 30 minutes.

Next take 5 Oreos and crush the chocolate cookies into crumbs and stir them into the Cool Whip. For this step I like more finely crushed cookies so you can blitz them in a food processor or place them in a zip top baggie and crush with a rolling pin.

Spread the whipped topping across the top of the cake and refrigerate for another 30 minutes, or until ready to serve

.When you're ready to serve the cake crush the remaining cookies and sprinkle on top of the cake. Garnish with a little chocolate syrup and serve immediately.

Keep any leftovers in an airtight container .