So much that I started making treats like this again.
Banana Pudding Cake
1 box Yellow Cake Mix, prepared (so you’ll need the eggs, oil, and water for it too)
1 box Sugar Free Instant Banana Pudding Mix
2 1/2 cups Milk
1 tub Whipped Topping
1/2 box Vanilla Wafers, Crushed
2 or 3 Bananas
Prepare the yellow cake mix according to package directions in a 9×13 Pyrex dish. Immediately after baking, take out of the oven and, using the back of a wooden spoon, poke holes every 1-2 inches in the cake. You want to go all the way down to the bottom…get in there good!
Mix pudding mix (I used sugar free and couldn’t tell it wasn’t regular) and 2 1/2 cups milk…stir well to get all of the lumps out of the mix. Pour this mixture into all of the holes in the cake. Use a wooden spoon to get all of the mix into the cake. You want very little on top.
Pop this in the fridge for a few hours (I did it overnight). This gives the cake time to cool and the pudding time to set.
Once cooled, “frost” the cake with the tub of cool whip. Sprinkle crushed vanilla wafers over the top. Just prior to serving, slice the bananas over the top (you don’t want to do it before, or the bananas will brown).
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