Follow directions on cake mix and prepare cake. Pour in a 9 x 13” pan. Bake per instructions. When golden, remove from oven & let cool for a few minutes. When slightly cooled, use the end of a wooden spoon ( the handle end) to poke holes in baked cake. Make holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan. Next, prepare pudding mix – combine 4 c milk and the instant pudding mix, whisk until fully combined and no lumps. Now, fill holes in cake with pudding mixture and over entire cake. Take care in getting pudding into holes. Use the spoon to help really get pudding into and over cake and spread evenly.
Refrigerate for approx. two hours or until set. Top with whip cream, crushed vanilla wafers and sliced bananas!! Serve & enjoy. Refrig any leftovers.
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