Banana Pudding Poke Cake

Found this recipe on http://www.bettycrocker.com and HAD to share!!!!

Prep Time: 20 MIN

Total Time: 1 HR 55 MIN

Servings: 15

INGREDIENTS:

Cake

1 box Betty Crocker™ SuperMoist™ yellow cake mix

Water, oil and eggs called for on cake mix box

Filling

2 boxes (4-serving size each) banana instant pudding and pie filling mix

3 cups cold milk

Topping

1 container (8 oz) frozen whipped topping, thawed

Sliced bananas

Vanilla wafer cookies

DIRECTIONS:

• Heat oven to 350°F. Spray 13×9-inch pan with cooking spray.

• Make and bake cake as directed on box for 13×9-inch pan; cool in pan on rack 5 minutes.

• With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

• In medium bowl, stir together Filling ingredients. Pour over cake immediately; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.

• Spread whipped topping evenly over cake. Just before serving, top with bananas and cookies. Cut into 5 rows by 3 rows.