I made my first ham yesterday. It turns out it’s about as easy as making a turkey. Take out of package, put in pan, cook for hours. I also got to use an electric knife for the first time to carve the thing.

It was a big day.

Obviously, Easter is about more than lunch and candy and bunnies. I hope you were able to celebrate the resurrection this weekend. Our church started a new sermon series that already, just one message in, is moving my heart. Stay tuned for a post about hope, based on what I heard yesterday in church!

After a great church service (and a little Easter egg hunt for Annalyn), my parents and I headed to my house for lunch. Mark helped with tear down (our church meets in a school), so I had a while to get everything on the table. The menu featured ham (seriously – a piece of cake!), bacon-wrapped green beans (because one pork just isn’t enough), deviled eggs (which were a disaster and I don’t even want to talk about peeling the shell off another one for at least another 11 months), orange jello salad from my mom (which Annalyn and I were happy to eat – and keep leftovers), crescent rolls (because I only had enough bananas for the muffins I’d signed up to take to church), and Oreo Pudding Cake.

Because I wasn’t sure how hard making a ham would be, I wanted a simple dessert.
I perused my Oreo Deliciousness board on Pinterest and found this recipe from The Country Cook.

If you’re looking for a complicated or whole-foods, from-scratch dessert, keep on moving. But if you’re looking for an easy-peasy, piece-of-cake cake? I’ve got the recipe for you! (And by the way, I’m just going to say that it was accurately categorized in a board called “Oreo Deliciousness”!)

Oreo Pudding Cake

1 box chocolate cake mix
Ingredients needed for cake (usually eggs, oil and water)
2 (4 oz) packages of instant Oreo pudding
4 cups milk
Crushed Oreos (optional)

Make the cake according to package directions. When cake is almost finished baking (or right after you take it out of the oven), mix together pudding and milk. Poke holes in warm cake with a straw or the end of a wooden spoon at about 1-inch intervals across the entire cake. Pour the pudding over the cake and smooth it out. Refrigerate for at least one hour before serving. (Sprinkle crushed Oreos on top before serving if you’d like. I’m not sure why you wouldn’t like. But according to the original recipe, this step is optional.)

I think I just really like cold cake. Because I remember how good my snickerdoodle cake is served cold, too. And now my favorite part of this cake (aside from the Oreos) is the fact that it’s cold!

What do you like better: cold cake or warm cake?

This post will be linked to Mouthwatering Monday, Made by You Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Works for Me Wednesday, What I Whipped Up Wednesday, I’m Lovin’ It, Sweet Tooth Friday, Foodie Friday and Show and Tell Saturday.

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