Banana Pudding Cake

I have been scanning some of my recipes to determine what to make for Easter.  Here is an easy recipe I came across for a refreshing banana pudding cake.

Ingredients:

1 (10 oz.) box yellow cake mix (prepared according to directions for a 9x13 cake, baked)

2 (3.4 oz.) packages instant banana pudding

4 cups milk

1 (8 oz.) tub frozen whipped topping, thawed

20 vanilla wafers, crushed

Directions:

Once cake comes out of the oven, allow it to cool for just a couple of minutes.

Then, with a wooden spoon handle, poke holes in the cake.

Be sure to poke down to the bottom of the cake.

In a bowl,whisk together instant pudding with 4 cups milk, and stir until there are no lumps.

Let the pudding sit for just about 2 minutes, so it has just slightly begun to thicken.

Pour pudding over cake. Taking care to get it into the holes as much as possible.

Place cake in fridge.  Once your cake has completely cooled, frost with whipped

Topping and crushed vanilla wafers.

Serve with freshly sliced bananas.

Keep refrigerated.