Make cake as directed on box, bake cake in greased & lightly floured oblong cake pan. Let cake cool completely. When cake is completely cooked, punch holes throughout the cake, with the end of a wooden spoon or anything with a rounded end.
Mix pudding with 4 cups of milk, making sure pudding is of thin consistency. Pour pudding over cake making sure pudding falls into all of the holes. Refrigerate cake for 5 minutes so pudding can thicken. Layer sliced bananas over pudding and top with Cool Whip. Sprinkle nuts in Cool Whip if desired. Crush Nilla Wafers & sprinkle on top of cake if desired, or serve on side. Refrigerate until ready to eat.
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|Serving Size: 1 Serving (204g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 128 (33%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 320.2mg||99 %|
|Sodium 446.7mg||15 %|
|Potassium 373.2mg||10 %|
|Total Carbohydrate 53.5g||16 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 51.5g|
|Protein 13.1g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 388
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