• Bake cake per instructions on back of cake mix box. Allow to cool completely. Cut into bite size pieces or 1 inch squares.
• NOTE: (For a more bakery style cake replace the oil with melted butter, milk for the water and add 4 eggs instead of 3.)
• Place pudding mix into medium bowl with 4 cups of milk. Using a whisk or an electric hand mixer, mix together until a thin pudding consistency is met. Set aside.
• NOTE: (Do not follow instructions on package. You will need the extra cup of milk for a thinner consistency and it gives you enough pudding for this dessert.)
• To make homemade whipped topping, whisk together 12oz heavy whipping cream and 2 TBS powdered sugar until soft peaks form.
• NOTE: (If you are using Cool Whip from your stores freezer section, make sure it is thawed completely.)

Building Up the Punch Bowl Cake

• Place 1/3 of the cake cubes or pieces into bottom of punch bowl. Evenly place 1/3 of the pudding mixture over the cake cubes. Spoon 1/3 of the whipped topping or cool whip onto the pudding. Sprinkle with 1/2 of the broken or crushed candy bars. Crush 10 Oreos over the candy bars.
• Repeat with 1/3 of the cake cubes, 1/3 of pudding, 1/3 of whipped topping and the rest of candy bars.
• Repeat with rest of the cake cubes, rest of pudding and whipped topping.
• Top the whipped topping with whole Oreos.
• Cover with plastic wrap and refrigerate for 1 hour to set up. Enjoy