Ingredients

• 1 (15.25 ounce) package yellow cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 1 (8 ounce) container frozen whipped topping, thawed
• 20 chocolate cream-filled sandwich cookies, crushed

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Instructions

1. Beat cake mix, water, and vegetable oil together in a bowl with an electric mixer on medium speed until smooth. Fold whipped topping and crushed cookies into batter.
2. Cover the bowl with plastic wrap and refrigerate until cookies are softened and mousse firms, about 24 hours.