1boxyellow cake mix + ingredients designated on packageprepared per package directions
2packagesinstant banana cream pudding3.4 ounces each
3cupscold milk
8ounceswhipped topping (like cool whip)thawed
12vanilla waferscrushed
ripe bananasoptional
Instructions
Pour cake batter into a prepared 9x13" casserole dish. Bake according to package directions, then set aside to cool for at least 5 minutes.
While cake is cooling, whisk together the two packages of instant pudding mix and the milk until it has thickened. Using a chopstick or the back of a wooden utensil, poke several holes in the cake
Spread the pudding evenly over the top of the cake, pressing gently over the holes to fill them. Chill the cake in the fridge for about 2 hours, until completely cooled.
Spread the whipped topping evenly over the top of the pudding, then sprinkle the crushed vanilla wafers all over.
If desired, top with sliced bananas immediately before serving.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.See our homemade pan release recipe for the absolute best pan release ever.