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Ingredients
- 1 box yellow cake mix
- ingredients needed to make cake (eggs, oil & water)
- 2 (3/4 oz) packages instant banana pudding
- 4 c. milk
- 1 (8oz) tub frozen whipped topping thawed
- 20 vanilla wafers, crushed
Directions
- Prepare cake mix according to package directions for a 9x13 cake.
- Once cake comes out of the oven, allow it to cool for just a couple of minutes.
- Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the cake.
- You want the holes to be BIG so thatthe pudding has plenty of room to get down in there.
- Be sure to poke right down to the bottomof the cake.
- In a bowl, whisk together instaant pudding mix with 4 cups milk.
- Stir until all lumps are gone.
- Pour pudding over cake. Taking care to pour it right 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 the cake into the fridge to set and cool (about 2 hours).
- Once your cake has completely cooled, spread on whipped topping.
- If you haven't done so already, crush your vanilla wafers.
- I just place mine in a ziplock bag and crush them with rolling pin.
- Leave some of the pieces big. It's nice to have a bit of crunch when you eat the cake.
- Spread crushed wafer onto the top of the cake. You can dothis part immediately before serving the cake if you like. This will ensure the wafers are crunchy when serve it.
- Serve with freshly sliced bananas. Keep refrigerated.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 8 servings | |
| Calories 472 | |
| Calories from Fat 147 | 31% |
| Total Fat 16.45g | 21% |
| Saturated Fat 6.91g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 603mg | 25% |
| Potassium 265mg | 8% |
| Total Carbs 73.81g | 20% |
| Dietary Fiber 0.9g | 3% |
| Sugars 19.99g | 13% |
| Protein 8.04g | 13% |
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