Oh my goodness, this banana pudding poke cake recipe is ALL over the internet, and now that I’ve made it, I can certainly see why!
It was sweet, rich and cool, and we enjoyed it very much, especially my husband who is really fond of banana pudding!
The recipe is simple and yet looks fancy when you’re all done.
Here is what you need:
1 yellow cake mix
2 boxes instant banana pudding (3.4 oz. size)
4 cups milk
1 container cool whip (8 oz. size)
Vanilla wafers (1 to 2 cups)
Make and bake the cake according to the directions on the box.
After the cake has cooled, use a wooden spoon handle (or other similar size utensil), and poke holes all over the cake down to the bottom.
Then mix the pudding powder with the milk, and pour over the cake, using a spoon to work it gently down into the holes.
Chill in the fridge for at least a couple of hours. Then spread the whipped topping over the pudding layer and chill again if desired (although I skipped this step).
Crush your vanilla wafers in a ziploc bag. Now some people spread the crumbles all over the cake, but since I knew we wouldn’t be eating the cake all at once, I didn’t want the cookie crumbles to get soggy, so I only put them on as I served individual pieces, and I did the same with the banana slices so they wouldn’t get all yucky and brown.
It’s such a great dessert for summertime!
If you like banana pudding, you might also enjoy this “Banananilla” Icecream Trifle that I made last summer!
Hope you enjoy!