Ingredients
Method
Prep the Pan and Base
- Preheat the oven to 350°F and generously grease a 9x13-inch baking dish with non-stick cooking spray to prevent the sweetened condensed milk from sticking.
- Arrange 12 Oreos in an even layer across the bottom of the prepared pan, spreading them out to ensure a consistent cookie base.
- Slowly pour 14 oz of sweetened condensed milk over the cookies, allowing it to flow into the gaps.
Build the Layers
- Spoon 8 oz of thawed whipped topping over the condensed milk and gently spread it into an even layer without disturbing the cookies underneath.
- Scatter the chocolate cake mix evenly over the whipped topping from edge to edge, ensuring you do not stir or mix the layers together.
- Grate 1.5 sticks of frozen butter evenly over the cake mix until the surface is mostly covered to ensure a uniform, crisp finish.
Bake Until Bubbling
- Bake for 40-45 minutes until the top is golden in spots, the edges are bubbling, and the center no longer appears dry or dusty.
Serve Warm
- Scoop and serve the dessert warm, optionally topped with vanilla ice cream and additional crushed Oreos.
Nutrition
Notes
Pro Tip: Use fully thawed cool whip, not frozen. It spreads smoothly over the sticky condensed milk without tearing the layers apart.
Baking Trick: If you spot dry, powdery patches near the end of baking, place a very thin pat of butter directly on those areas and return the pan to the oven for 3 to 5 more minutes.
Storage & Reheating: Store leftovers in the refrigerator in an airtight container. To reheat, warm single servings in the microwave or place the whole dish in a low oven until the hardened bottom softens again.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.