Preheat your oven to 350°F (175°C). In a large mixing bowl, stir together the lemon cake mix and the dry lemon Jell-O powder. Make the cake batter following the instructions on the box usually that means adding eggs, oil, and water. Pour the batter evenly into two greased 9×13-inch round cake pans. Bake for 25 to 30 minutes, or until a toothpick poked into the center comes out clean. Let the cakes cool completely in the pans on a wire rack.

In a bowl, whisk together the lemon pudding mix and sweetened condensed milk until it’s nice and smooth. Gently fold in the Cool Whip until the mixture is light and fluffy. Pop it in the fridge for about 30 minutes to firm up a bit it’ll be easier to spread later.

Twist apart the Oreos and scrape out the filling you only need the cookie part. Crush the cookies in a food processor or seal them in a zip-top bag and roll over them with a rolling pin until they’re in fine crumbs. Mix the crushed cookies with the melted butter until it’s evenly combined and looks like damp sand.

Once the cakes have cooled completely, spread a thick layer of the lemon filling over the top of each one. Sprinkle the Oreo crumble evenly on top of the lemon layer. Press it down just a little so it sticks. If you like, add an extra layer of Cool Whip on top or drizzle a bit more lemon pudding over everything for a decorative touch.

Place the finished cakes in the fridge and chill for at least an hour before serving. Cut into squares and serve cold. Enjoy!