For the Cookie Cake:

1. Line a 9” spring form pan with parchment paper and securely tighten. Line the pan with Oreos, packed tightly. Set aside.
2. Preheat oven to 350° F.
3. In your mixing bowl, combine both granulated and brown sugar together with butter. Cream together until smooth.
4. Add eggs, one at a time, ensuring each egg is well beaten. Add vanilla extract and beat on medium speed until all ingredients are well combined.
5. In a separate bowl, combine flour, dry pudding mix, baking soda and salt. Stir to combine.
6. Slowly add flour mixture to batter and mix until dough forms. Add milk and white chocolate chips and fold into dough.
7. Press dough into spring form pan. Bake at 350°F for 18-20 minutes until edges turn golden brown. Remove from oven and allow to cool completely.

For the Topping:

1. Combine Hershey’s Cookie and Cream chocolate with heavy whipping cream in a microwave safe bowl. Microwave on high for 60-90 seconds until chocolate is melted. Stir to ensure it is evenly melted. Pour over cooled cookie cake.

For the Frosting:

1. To make the frosting , combine softened butter with powdered sugar and cocoa powder. Mix on low speed until mixture gets a little clumpy.
2. Add heavy whipping cream and increase speed to medium high, and mix until smooth.
3. For a thicker frosting, add more powdered sugar. For additional chocolate flavor, add cocoa power. Pipe frosting onto the edges of the cake.
4. Crush remaining Oreos using a Ziploc bag and rolling pin. Sprinkle crushed Oreos onto of cookie cake.

For the Topping (Optional):

1. Combine chocolate chips and heavy whipping cream in a microwave safe bowl. Microwave for 60 seconds and stir until smooth. Drizzle over top of cake.