Banana Pudding

Banana Pudding Poke Cake

1 box yellow cake mix

2 sm. Boxes of banana pudding instant pudding

4 cups of milk

1 8oz tub of whipped topping thawed

2 bananas

20 vanilla wafers crushed

Prepare cake mix as directed on box for a 9×13 cake. Allow cake to cool for just a couple of minutes. Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake.

You want the holes to be fairly big so the pudding has plenty of room to get down in the cake. Be sure

You poke right down to the bottom of the cake.

In a bowl whisk together instant pudding with 4 cups of milk. Stir until all lumps are gone. Let the pudding sit for just about 2 minutes, so it has just slightly begun to thicken but not fully set. It should still be easily pourable. Pour pudding over cake, taking care to get it into the holes as much as possible. Spread it all out and using the back of the spoon gently push pudding down into the holes.

Put it into the refrigerator to set and cool. Once the cake is completely cooled place sliced bananas on top of the pudding, then cover with whipped topping, last sprinkle on all your crushed wafers.

(I added the bananas to the recipe, you don’t have to use banana, I always have to do something to every recipe.)

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