Oreos are one of the best cookies to bake with. They make the best cheesecake and pie crusts! They also make amazing frosting for cakes and cupcakes. Not to mention they make the best truffles ever!
The other reason I hold a soft spot for Oreo’s is because my dad loves them.
He loves to have a couple with a cold glass of milk to dunk them in. It is hard being away from my family, even if I don’t talk about it much. When I snack on the occasional Oreo by first dunking it in milk and waiting until the count of 10 to let it get soggy (something I've done since I was a child) it always reminds me of my dad!
The last thing I made in the year 2014 had everything to with Oreos, which is why I am going on about them! The last thing I made was this Oreo Poke Cake. Which is little to no effort with a great reward.
Poke Cakes are essentially American because you use a box cake mix and Jell-O Instant Pudding. The latter not being readily available here in the UK. You could make both from scratch, but there is nothing wrong with taking a short cut especially when the outcome is super delicious!
When I was visiting my parents last summer I brought a few things back with me and surprise surprise one of them was a box of Oreo Cookies n’ Creme Jell-O Pudding! It’s been sitting in the cupboard staring at me and taunting me saying “Once you've made me you won’t have me anymore, so whatever you make with me better be good!”
Then one day when I was wasting time on Pinterest, poke cakes kept appearing. It was an obvious sign that told me to make a Poke Cake and to use my Oreo Jell-O pudding.
So, that’s what I did and I am glad I did! It was a big hit at our friends house on New Years Eve, everyone who tried it said it was amazing!
Oreo Poke Cake
1 chocolate cake box mix (Betty Crocker Devil Food Cake Mix)
1 4.2oz (119g) box of Oreo Cookies n’ Crème Jell-O
1 pkg (157g) of Double Stuffed Oreo’s, crushed
First make the box according the instructions and with the ingredients listed. For the Betty Crocker Devil Food Cake you need 90ml vegetable oil, 250ml of water, and 3 medium eggs. Bake in a 9x12 Pyrex dish or similar, be sure to grease it first. The temperature, 180C/160Cfan/gas mark4, is still the same as is the time for baking 25 minutes.
Once the cake is out of the oven, mix the Jell-O pudding powder with 2 cups (American measuring cups) of cold whole milk. Once it’s mix make holes in the cake with the handle of a wooden spoon. I made mine in rows and columns. Then pour the slightly thickened Oreo pudding on top of the cake. The pudding should not be too wet and you don’t want it completely set so work quickly.
Sprinkle the crushed Double Stuffed Oreos over the top and press down gently. Leave for at least 10 minutes to let the pudding completely set. I like putting mine in the fridge because I like my pudding chilled.