2boxesinstant banana pudding mix(3 oz boxes, or one large box)
3cupsmilkcold
8ozfrozen whipped toppingthawed
3ripe bananassliced
2cupsvanilla wafers crushed
14ouncecan of sweetened condensed milk***optional
Instructions
Mix together the cake mix, eggs, water and oil. Cook in a 9 x 13 pan on 350 for 30-35 minutes. Edges will be golden brown an pick will pull clean from center of cake.
Whisk together the instant pudding mix and milk. Refrigerate until ready to use. (If using condensed milk add it into the pudding while mixing)
Allow the baked cake to cool on the counter for 15 minutes and then chill for 15 minutes in the refrigerator. Make sure the cake is completely cool before poking holes.
Using a wooden spoon handle, poke holes in the cake.
Spread banana pudding across the entire cake, making sure all the holes to fill with pudding.
Spread the cool whipping across the cake fully coating it. Lay out banana slices across the top.
Sprinkle cookie crumbs on top.
Stick cake in the refrigerator for 30 minutes to solidify.
Cut in 12 slices.
Notes
Variations
Fresh whipped cream can be used in place of the cool whip, but it will not hold it's form as long.
Swap one of the puddings for a box of instant vanilla pudding if you like.