Banana Nilla Pudding Cake

Hello Everyone!  My grandma came to visit this week, and I made quite a few desserts during her stay.  The one I am posting today was her favorite.  This Banana Nilla Pudding Cake is best if you allow it sit to overnight (if you can wait that long!), but it will still be enjoyable to serve as soon as it has set up properly.

 

Banana Nilla Pudding Cake

1 vanilla cake box mix, and ingredients for it(excluding oil!), I used 1 egg

2 ripe bananas, mashed (instead of oil in cake)

1 french vanilla instant pudding mix

1 banana instant pudding mix

enough milk to prepare puddings according to directions

1 (8 oz.) container of cool whip

30 crushed Nilla wafers

Directions

Prepare cake mix according to package directions for a 9x13 cake,  remembering to substitute the oil called for with mashed bananas.

Let cake cool for a few minutes, then use the handle of a wooden spoon to poke  holes evenly throughout the entire cake.

Blend vanilla and banana puddings together with milk, preparing according to package directions. Allow to set for about two minutes, or until only slightly thickened.  Pour over cake, taking care to fill in holes as much as possible.  It might be helpful to spread pudding over the cake with the back of a spoon.  Place pudding cake in fridge to cool and fully set.

Once the pudding has fully set, spread cool whip evenly over the top of the cake.  You may choose to sprinkle the top of your cake with Nilla wafer crumbles right away, or you may sprinkle them on just before serving (they will remain more crunchy that way).  

Enjoy!