Southern Banana Pudding Poke Cake
|Categories:||Cakes, Cookies, Fruit Desserts, Puddings, Other Desserts, Quick & Easy, For Kids, Vegetarian|
|Keywords:||butter, Free, banana, Southern, Vanilla, Cool, Whip, bananas, crushed, mix, milk, wafers, nilla, instant, poke, yello|
|1 box||yellow cake mix butter recipe|
|2 - sm box||instant banana pudding mix|
|2 - 4 large||bananas, sliced|
|1 - 8 oz pkg||cool whip free|
|20||nilla wafers cookies, crushed|
|nilla wafers cookies, whole|
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DirectionsPrepare cake mix according to package directions for a 9" x 13" cake. Allow it to cool for just a couple of minutes.With a wooden spoon handle or some other similar kitchen item, begin poking holes in the cake.
NOTE: You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.In a large bowl, whisk together instant pudding with milk. Stir until all the lumps are gone.
Let 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 & using the back of the spoon gently push pudding down into the holes.Put the pudding into the fridge to set & cool; about 2 hours.Slice bananas & evenly place on top of pudding, covering all of the cake.Spread on cool whip carefully over bananas.Crush your vanilla wafers. I just place mine in a ziploc bag & crush them with a rolling pin. Spread crushed wafers onto the top of the cake.Refrigerate at least 4 hours for flavors to sink into cake. Serve with 2 whole nilla wafers on top. Keep refrigerated.