Thanksgiving is full of traditions and firsts. A young newlywed I work with was asked to bring the desert for her first Thanksgiving as a married lady. So she did what many young women of her age do, she looked on Pinterest for ideas. Here is her version of a Banana Pudding Poke Cake. I bet it tasted wonderful. Wish I would have gotten some of it.
- 1 (18.25.) box yellow cake mix ingredients needed to make cake (eggs & water)
- 2 (3.4 oz.) packages instant Cheesecake pudding
- 4 cups milk
- 1 (8 oz.) tub frozen whipped topping, thawed
- 20 Nilla Wafers, crushed
- 4 Bananas
Prepare and bake the cake mix as stated on the box. After the cake is done cooling for a couple of minutes, poke holes in the cake with the end of a wooden spoon. You want the holes to be big enough for the pudding the go into. Poke all the way down to the bottom of the cake pan.
In a bowl, whisk together the two pouches of cheesecake pudding with 2 cups of milk. Whisk until all the lumps are gone, then let it sit for about 2 minutes. After it has sat for 2 minutes pour the pudding over the poked cake. Be sure the smooth the pudding into the holes with a spoon or spatula.
Put the pudding poke cake in the fridge to cool and set for an hour. Once it is cooled and set, slice up the 4 bananas and spread them along the cake. I covered my cake in them since I love bananas. Then once the bananas are all laid out, spread the cool whip over the top.
In a zip lock bag, crush the 20 Nilla Wafers. I just crushed them with my hands, but you could easily do it with a rolling-pin. Leave some bigger pieces for a crunch when you bite into it. Then spread the crushed Nilla Wafers onto the cake. (If you aren’t going to serve this for a couple of hours I would hold off on putting the crushed wafers on top till you plan to serve it.)
Serve it with a whole vanilla wafer on each portion or just as is. It is truly a great desert to have for days. I made mine on Thursday for Thanksgiving and I’m still eating off of it on Sunday. Keep refrigerated.