Banana Pudding Poke Cake Recipe

Ingredients

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

Preparation

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.

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