It’s easy to turn this into single serving sizes in mason jars, simply repeating the same layering steps in the jar instead of your bigger cake pan. The taste of banana is a nice change from boring old vanilla, and you can even add some real banana chunks for even more tropical flavor. What are you waiting for? Get poking!
- 1/3 of a box of Vanilla wafers
- 2 boxes of instant banana cream pudding (3.4 oz)
- Cool whip (8oz)
- Yellow cake mix
Prepare the yellow cake mix and bake in a 9×13 cake pan.
Make the 2 boxes of pudding (using 4 cups of milk) making sure the lumps are gone.
Once your cake has cooled for 5 minutes, use the end of a whisk or wooden spoon to poke holes in straight lines in the cake.
After 1-2 minutes, pour the pudding all over the top of the cake. Use a spatula and smooth it out so that the pudding falls into the holes. Spread evenly.
Put the cake in the refrigerator to completely cool for 30 minutes to an hour.
Spread cool whip over the whole cake.
Crush up the vanilla wafers in a baggie (we used a rolling pin) and pour over the cake when you are about to serve. If you do it prior, they won’t be as crunchy.
Top with fresh sliced banana pieces and serve!
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