Banana Pudding

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Ingredients

• 1 box yellow cake mix (I use Duncan Hines)
• ingredients to make cake (eggs, water, oil)
• 2 (3.4 oz.) packages instant banana cream pudding mix
• 4 cups milk (I used nonfat)
• 1 (8 oz.) tub whipped topping, thawed
• 24 Nilla Wafers, crushed (I used reduced fat)

How to Make It

1. Preheat oven to 350F. Prepare cake according to package directions for a 9x13 cake. Bake until a toothpick inserted in the center comes out clean.

2. Cool on wire rack. When completely cooled, use a wooden spoon handle and poke holes in the cake all the way through to the bottom. If a lot of cake comes out on the handle, wipe with a paper towel and continue poking the holes. You want the holes all over the cake.

3. Mix the two packages of pudding mix with the milk in a large bowl. Whisk until combined and there are no lumps. Pour over the cake, making sure to fill the holes. It's ok if the pudding goes over the side.

4. Place cake in refrigerator and let pudding set. Once cake is cooled and pudding is set, spread whipped topping evenly over the top. Sprinkle with crushed Nilla Wafers. Serve immediately or store in refrigerator.

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