Banana Pudding Poke Cake

Banana Pudding Poke Cake

This recipe has gluten free notes

Ingredients

  • 1 (10 oz.) box yellow cake mix (GF use Betty Crocker Yellow Cake Mix)
  • ingredients needed to make cake (eggs, oil & water)
  • 2 (3.4 oz.) packages instant banana pudding
  • 4 cups milk
  • 1 (8 oz.) tub frozen whipped topping, thawed
  • 20 vanilla wafers, crushed (GF use Vanilla Animal crackers)

Directions

  1. Bake cake according to directions. Let cool. Poke holes in top of cake. Mix together Pudding with milk. Pour over Cake.
  2. Top with Whip Topping and then top with crushed up cookies. Refrigerate 1 hour.