Banana Poke Cake

I'm not a big banana fan, I am not the least bit tempted by banana pudding and on the off chance that I'm eating an actual banana its usually because I'm trying to make wise decisions in the food area, however, my husband, is a big time banana pudding fan, so when I saw this recipe I thought it would be a good way to change it up from regular banana pudding. It's very easy and Ava helped me make it for Mother's Day lunch.

Ingredients:

1 box of yellow cake mix (plus ingredients listed on the back of the box)

2 packages of instant banana pudding (3.4 oz boxes)

4 cups of milk

1 container of whipped topping

Nilla Wafers

 

Directions:

Bake the cake mix according to the package directions in a 9x13 pan.

Allow the cake to cool for a few minutes (not completely) and using a wooden spoon handle or something similar begin poking holes in the cake.

The holes need to be large enough to allow the pudding to seep down through the cake and there isn't any rhyme or reason to the holes, just poke away! You also want to make sure the holes are all the way to the bottom of the cake.

After the holes have been poked, whisk the pudding with the 4 cups of milk. Stir until smooth.

Pour the pudding over the cake trying to cover all the holes. At this point, I let it settle and occasionally spread it again to cover wholes that had shown through while settling.

After the holes have been filled and the pudding spread evenly over the cake, place it in the refrigerator and allow it to cool. Once it has cooled completely, spread the whipped topping over the pudding.

Before serving, crush some Nilla Wafers (about 20-25) and spread them over the whipped topping layer. *I chose to do this right before serving to keep the wafers from being in the fridge, but you could do it at the same time you spread the whipped topping if you choose.

Be sure to keep it refrigerated :)