Mix cake mix with pudding mix, eggs, water, melted butter, and sour cream in a large bowl with a mixer on medium speed, or beat vigorously by hand for two minutes.

Pour batter into a baking pan that has been sprayed with nonstick spray (bake in 2 round pans or a rectangular cake pan).

Bake the cake using the reference chart on the box as a guide. Remember to not overbake the cake; start checking for doneness early.

Use a spatula to scoop the hot cake into the bowl of your stand mixer. Using the paddle attachment, mix until a playdough-like dough is achieved (this may take a minute or two). Press the dough between your fingers. If it is soft and moldable, it’s ready.

Chill the balls in the refrigerator for 20-30 minutes.

Melt ¼ cup of white candy melts according to the package instructions. Dip the tip of each lollipop stick into melted white chocolate, then slide the stick into the cake pop ball about ¾ of the way into the ball. Repeat for all cake pops.

Let sit until the melting chocolate has hardened and the pops have come to room temperature (or close to it). 20-30 minutes.

Blend the cookies into fine crumbs.

Melt the remaining white chocolate according to the package instructions. Add any leftover melted chocolate used for dipping the sticks and stir. If the melting chocolate seems thick, add a teaspoon or two of shortening or coconut oil and stir until smooth.

Pour melting chocolate into a glass or cup.

Dip cake pops into the white chocolate and tap the stick against the side of the cup to allow excess chocolate to drip off.

Immediately sprinkle with crushed Oreos.

Stand cake pops upright to harden. The easiest way to do this is to use a cake pop stand or styrofoam blocks.