BANANA PUDDING POKE CAKE

Banana Pudding Poke Cake image

Provided by Jessica Walker

Categories Dessert

Time 1h55m

Yield 15

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, oil and eggs called for on cake mix box
2 boxes (4-serving size each) banana instant pudding and pie filling mix
3 cups cold milk
1 container (8 oz) Cool Whip frozen whipped topping, thawed
Sliced bananas
Vanilla wafer cookies

Steps:

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
Make and bake cake as directed on box for 13x9-inch pan; cool in pan on rack 5 minutes.
With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
In medium bowl, stir together Filling ingredients. Pour over cake immediately; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
Spread whipped topping evenly over cake. Just before serving, top with bananas and cookies. Cut into 5 rows by 3 rows.

Nutrition Facts : ServingSize 1 Serving