Begin by preheating your oven to 350°F (175°C). In a sizable mixing bowl, combine the zesty lemon cake mix with the tangy jello mix for an extra burst of lemon flavor. Introduce all necessary ingredients as per the instructions on the box – usually eggs, oil, and water – and mix everything together until well incorporated. Transfer the batter to a well-greased 9×13-inch baking dish and let it bake for approximately 25 minutes, or until a toothpick inserted in the center comes out clean.

While your cake is baking, use a food processor to crush the Oreos into fine crumbs. In another mixing bowl, combine the crushed Oreos with melted butter, ensuring that the mixture is well combined. Spread the crumb mixture onto a baking sheet and bake for about 10 minutes, or until crispy.

Once your cake has cooled, it’s time to assemble it! In a large mixing bowl, blend together the luscious sweetened condensed milk with airy Cool Whip and tangy lemon pudding mix until smooth and creamy. Pour this delectable mixture over the top of your cake, making sure to spread it evenly. Next, sprinkle the lemon crumble on top of the lemon layer.

To allow all the flavors to meld together perfectly, refrigerate your cake for at least 2 hours before serving. Once chilled, cut into squares and serve with a generous dollop of Cool Whip or whipped cream on top, if desired. Savor every tangy, crunchy, and creamy bite of this delicious Aiea Bowl Lemon Crunch Cake!