Ingredients<\/u>:<\/b>
\n1 box yellow cake mix
\ningredients needed to make cake: eggs, oil and water (use the amounts given on the back of the box)
\n2 (3.4 ounce) packages instant banana pudding
\n4 cups cold milk (I prefer whole or 2% milk \u2013 do not use skim)
\n8 ounce tub frozen whipped topping, thawed (Cool Whip)
\n20 vanilla wafers, crushed<\/p>\n
Directions<\/u>:<\/b>
\nPrepare 1 box yellow cake mix with ingredients needed to make cake: eggs, oil and water according to package directions for a 9\u00d713-inch cake.
\nOnce cake comes out of the oven, allow it to cool for just a couple of minutes.
\nThen, with a wooden spoon handle, begin poking holes in the cake. You want the holes to be big enough so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
\npoking holes into baked yellow cake
\nIn a bowl, whisk together 2 (3.4 ounce) packages instant banana pudding with 4 cups cold milk. Stir quickly until all the lumps are gone but before the mixture starts getting too thick to pour.
\nwhisking together milk and instant pudding.
\nPour pudding over cake. Taking care to pour it right into the holes as much as possible.
\npouring pudding mix over cake with holes in it.
\nSpread it all out and using the back of the spoon, gently push pudding down into the holes.
\nspreading out pudding over cake.
\nPut the cake into the refrigerator to set and cool (about 2 hours.)
\nOnce the cake has completely cooled, spread on 8 ounce tub frozen whipped topping, thawed.
\nspreading whipped topping on top of cooled cake.
\nSprinkle 20 vanilla wafers, crushed onto the top of the cake before serving. Keep refrigerated.<\/p>\n","protected":false},"excerpt":{"rendered":"
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