Blend together 1 carrot cake mix, 1 small box of instant cheesecake pudding, 1 cup of vegetable oil, 1 cup of sour cream, 1/2 cup of milk, 4 eggs and 1 teaspoon of vanilla.

Pour evenly in 2 - 9 inch round greased cake pans or bundt pan.

Bake at at 350 degrees for glass or metal pans and 325 degrees for dark or coated pans - in 9 inch pans for 24 to 34 minutes or 39 to 50 minutes in bundt pan. Please check as ovens vary and I have found this to change each time I cook! Let cool in pan for 10 to 15 minutes and then turn over onto baking rack to finish cooling completely. 

While cake is cooling. Pulse 1 sleeve of carrot cake oreo cookies until they are pretty fine. If you do not have a food processor put in a ziplock bag and beat with a can or rolling pin!

Beat heavy whipping cream with powdered sugar and a teaspoon of vanilla with a mixer. Whip until medium to firm peaks form. Fold in crushed cookies.

Once completely cooled, ice cake and serve. For bundt cake you can serve on the side or fill middle and top with additional Oreos for presentation.

Store in refrigerator for up to 3 to 4 days.