Ingredients: |
Ingredients: 1 box yellow cake mix (ingredients to make cake)
2 packages instant banana cream pudding, 3.4 oz.
4 cups milk
1 tub frozen whipped topping, thawed, 8 oz.
20+ vanilla wafers
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Directions: |
Directions:1. Prepare cake mix according to directions on package. Once cake comes out of oven, allow to cool for just a few minutes. Then, with a wooden spoon handle or something similarly sized, begin poking holes in the cake.
2. You want holes to be fairly big so that the pudding has plenty of room to get down inside the cake. Be sure to poke right down to the bottom of the cake.
3. In a bowl, whisk together the instant pudding and the milk. Stir until the lumps are gone. Let pudding sit for about 2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pourable.
4. Pour pudding over cake, taking care to get it into the holes as much as possible.
Spread it out and using the back of the spoon gently push pudding down into the holes further.
5. Put the cake into the fridge to set and cool. Once your cake has cooled completely, spread on the whipped topping.
6. If you haven't done so already, crush your vanilla wafers. I just placed mine in
a ziplock bag and crushed them with my rolling pin. Leave some of the pieces
big, it's nice to have a bit of crunch when you eat the cake.
7. Spread your crushed wafers over your cake. You can do this right before serving if you'd like. This will ensure the wafers are crunchy when you serve it. |
This recipe for Banana Pudding Poke Cake is from