Banana Pudding Cake
1 box yellow cake mix + ingredients cake mix calls for
2 (3.4oz each) packages instant banana cream pudding mix
4 cups milk
1 (8oz) tub whipped topping, thawed
24 Nilla Wafers, crushed
2-3 bananas (optional) sliced
Preheat oven to 350. Prepare cake according to package directions for a 9x13 cake. Pour batter into a greased 9x13 pan. Bake until toothpick inserted in the center comes out clean.
Cool o wire rack. When completely cooled, use a wooden spoon handle (or anything you have with a rounded end) and poke holes in the cake all the way through to the bottom. If cake comes out on the handles while poking holes, use a paper towel to clean handle each time you poke the hole so it doesn't tear up your cake.
Mix the two packages of pudding mix with the milk in a large bowl. Whisk until combined and there are no lumps. Poor over the cake, making sure to fill all the holes. Use a spatula and spread evenly over the cake. Place cake in refrigerator and let pudding set. Once cake is set, slice bananas and place evenly over the jello layer on cake (optional).
Spread thawed whipped topping evenly over the cake. Sprinkle crushed Nilla wafers. Serve immediately. EnJOY!
