BANANA PUDDING POKE CAKE
- 15.25 ounce box yellow cake mix
- ingredients needed to make cake: eggs, oil & water
- two (3.4 ounce) packages instant banana pudding
- four cups milk
- eight ounce tub frozen whipped topping (COOL WHIP) thawed
- twenty vanilla wafers crushed
Prepare cake mix according to package directions for a 9×13-inch cake.
Once cake comes out of the oven, allow it to cool for just a couple of minutes.
Then, with a wooden spoon handle, begin poking holes in the cake. You want the holes to be big enough 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 bowl, whisk together instant pudding mix with 4 cups milk. Stir quickly until all the lumps are gone. but before the mixture starts eating too thick to pour.
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 two hours.)
Once the cake has completely cooled, spread on whipped topping.
Crush the vanilla wafers. Spread crushed wafers onto the top of the cake before serving.