½cupbanana chips(freeze dried, blended until finely chopped)
23.4 oz packagesbanana cream instant pudding
18 oz tubCool Whip(thawed)
20Nilla wafers(crushed - plus more for adding to topping, optional)
2bananas(thinly sliced for topping, optional)
Grease a 9 x 13 baking pan and coat with flour. Prepare yellow cake mix as directed on the box and preheat oven to the recommended temperature per your boxed cake mix.
Add the finely ground freeze dried banana chips to the mixed cake mix batter, then transfer into your prepared baking pan. Bake as directed per your boxed cake mix. Remove from the oven when an inserted toothpick comes out clean from the center of the cake.
Allow the cake to cool for a few minutes while you mix the milk with the boxed instant banana cream pudding.
Once the pudding is mixed and the cake has cooled slightly, poke holes throughout the cake using the handle of a wooden spoon. Press firmly into the cake, making the holes almost as deep as the cake is.
Pour the mixed pudding over the yellow cake then use the back of a spoon to evenly coat the top of the cake, press the pudding into the holes and all of the way to the edges of the cake pan. Transfer to the refrigerator and allow to cool and the pudding to set up for 2 hours.
Before removing your cake to add the last layer, remove the tub of Cool Whip from the freezer and all allow it to thaw at room temperature. Spread thawed Cool Whip over the top of the pudding layer. Top with crushed Nilla wafers and sliced bananas (if desired).
*If topping with bananas, I suggest that you add the sliced bananas just before serving so that they don't turn brown.