The recipe for this pie is simpler than I thought, but still so delicious. It will definitely be a tradition that is carried on with my kids and I would like to extend that opportunity to you because it is just so good!
Take a look at what our friends over at Crafty Recipes had to say about this one:
“Here’s one of my favorite desserts to make for the summer time…banana cream poke cake! It is so easy to make and is always a crowd pleaser.”
She’s absolutely right! This one has always been a crowd pleaser in my home and at the parties I take it to! Everyone is always thrilled to hear how easy it is because it really tastes like much more work went into it.
Ingredients
1/3 of a box of Nilla wafers
2 boxes of Jell-O instant banana cream pudding (3.4 oz)
Cool whip (8oz)
Betty Crocker Yellow cake mix
Instructions
1. Prepare the yellow cake mix and bake in a 9×13 cake pan. Once it cools for 5 minutes, use the end of a whisk or wooden spoon to poke holes in straight lines in the cake.
2. Make the 2 boxes of pudding (using 4 cups of milk) making sure the lumps are gone. 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.
3. Put the cake in the refrigerator to completely cool for 30 minutes to an hour.
4. Spread cool whip over the whole cake.
5. Crush up the nilla 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.
6. Top with fresh sliced banana pieces and serve!
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Quick Tip: Add a layer of chocolate pudding if you’d like.
Thanks again to Crafty Recipes for this amazing recipe.
