Start by baking the red velvet cake in a 9x13-inch pan according to the package directions. Allow it to cool for about 10 minutes on a wire rack.

Grab a wooden spoon and use the handle to poke large holes all over the cake, reaching down to the bottom.

In a large bowl, whisk together the instant cheesecake pudding mix and milk until smooth and lump-free.

Gently pour the pudding mixture evenly over the cake, focusing on filling all the holes you've created.

Take a spatula and spread the pudding layer smoothly over the cake. Press gently to ensure the pudding is well absorbed into the cake.

Place the cake in the refrigerator for about 2 hours until set and completely chilled.

Once chilled, spread the whipped topping evenly over the pudding layer.

Just before serving, crush the Oreos and sprinkle them generously on top of the whipped topping.