1 yellow cake mix, 1 box
cake-making ingredients (eggs, oil, and water)
2 (3.4 oz.) instant banana pudding packages
4 quarts milk
1 (8 oz.) tub thawed frozen whipped topping
20 crushed vanilla wafers
Directions:
For a 913 cake, prepare the cake mix according to the package guidelines.
Allow the cake to cool for a few minutes after it comes out of the oven.
Begin poking holes in the cake with a wooden spoon handle, a spatula handle, or any similarly sized instrument.
You want the holes to be large enough so that the pudding can get down within.
Make sure to poke all the way to the bottom of the cake.
In a mixing dish, combine instant pudding mix and 4 cups milk.
Stir until all lumps have disappeared.
Pour the pudding over the cake. Taking care to pour it as deeply as possible into the perforations.
Spread it all out and gently push the pudding down into the holes with the back of a spoon.
Place the cake in the refrigerator to set and cool (approximately 2 hours).
Spread whipped topping on top of your cake once it has totally cooled.
Crush your vanilla wafers if you haven’t already.
I simply put them in a ziploc bag and smash them with a rolling pin.
Some of the parts should be left large. When you eat the cake, it’s wonderful to have a bit of crunch.
Crush the wafers and sprinkle them on top of the cake. If you like, you can do this right before serving the cake. This will ensure that the wafers are crispy when served.
