Friday, March 22, 2013
Banana Pudding Poke Cake
2 - 3.4 oz pkg instant banana pudding
4 cups milk
1 - 8 oz Kool Whip
20 vanilla wafers
Prepare cake mix according to pkg directions for a 9 x 13 cake. Once cake comes out of the oven, allow to cool for just a couple of minutes. Using a wooden spoon handle, poke holes into the cake, all the way to the bottom of the pan. You will want the holes to be fairly big so that the pudding has plenty of room to get down into them.
In a bow whisk together the pudding and the milk, stirring until all of the lumps are gone. Let the pudding sit for a couple of minutes so that it starts to thicken, but not set completely. It should still be pourable.
Pour the puddin all over the cake, spreading it out and making sure it goes into the holes. Place into the fridge to set and cool.
Once the cake is completely cool, spread on the whipped topping, sprinkle on the crushed vanilla wafers. Top with sliced bananas to serve.