Banana Pudding Poke Cake

Ingredients

• 20 vanilla wafers, crushed
• 1 (8 oz.) tub frozen whipped topping, thawed
• 4 cups milk
• 2 (3.4 oz.) packages instant banana pudding
• ingredients needed to make cake (eggs, oil & water)
• 1 box yellow cake mix

Instructions

1. Serve with freshly sliced bananas. Keep refrigerated.
2. Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it.
3. Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.
4. I just place mine in a ziploc bag and crush them with a rolling pin.
5. If you haven't done so already, crush your vanilla wafers.
6. Once your cake has completely cooled, spread on whipped topping.
7. Put the cake into the fridge to set and cool (about 2 hours).
8. Spread it all out and using the back of the spoon, gently push pudding down into the holes.
9. Pour pudding over cake. Taking care to pour it right into the holes as much as possible.
10. Stir until all the lumps are gone.
11. In a bowl, whisk together instant pudding mix with 4 cups milk.
12. Be sure to poke right down to the bottom of the cake.
13. You want the holes to be BIG so that the pudding has plenty of room to get down in there.
14. Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the cake.
15. Once cake comes out of the oven, allow it to cool for just a couple of minutes.
16. Prepare cake mix according to package directions for a 9x13 cake.

Notes