Banana Pudding Poke Cake

Found this recipe on http://www.bettycrocker.com and HAD to share!!!!

    • Prep Time:  20 MIN
    • Total Time:  1 HR 55 MIN
    • Servings:  15

    The flavors of banana cream pie come together in this easy and delicious poke cake!

    Ingredients:

    Cake

    1 box Betty Crocker™ SuperMoist™ yellow cake mix
    Water, oil and eggs called for on cake mix box

    Filling

    2 boxes (4-serving size each) banana instant pudding and pie filling mix
    3 cups cold milk

    Topping

    1 container (8 oz) frozen whipped topping, thawed
    Sliced bananas
    Vanilla wafer cookies

    Directions

    • Heat oven to 350°F. Spray 13×9-inch pan with cooking spray.
    • Make and bake cake as directed on box for 13×9-inch pan; cool in pan on rack 5 minutes.
    • With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
    • In medium bowl, stir together Filling ingredients. Pour over cake immediately; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
    • Spread whipped topping evenly over cake. Just before serving, top with bananas and cookies. Cut into 5 rows by 3 rows.

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