Ingredients
3 large ripe bananas, sliced
1 package (12 oz) of vanilla wafers
1 tub (8 oz) of whipped topping, thawed
1 package (3.4 oz) instant vanilla pudding mix
1 cup cold milk
1 teaspoon vanilla extract
½ cup powdered sugar
Additional sliced bananas and crushed vanilla wafers for garnish
Preparation
1. In a large bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Let it sit for 5 minutes to thicken.
2. Add the vanilla extract to the pudding and mix well.
3. In a separate bowl, combine the whipped topping and powdered sugar until fully incorporated.
4. Start assembling the cake by placing a layer of vanilla wafers in the bottom of a large dish. Overlap slightly for a solid base.
5. Cover the wafers with a layer of sliced bananas.
6. Spread half of the vanilla pudding over the bananas.
7. Add another layer of vanilla wafers, followed by another layer of bananas, and then the rest of the pudding.
8. Top with the whipped topping mixture, spreading evenly.
9. Garnish with additional sliced bananas and crushed vanilla wafers.
10. Chill in the refrigerator for at least 3 hours, or overnight, to let the flavors meld and the wafers soften into a cake-like texture.
Variations & Tips
For a twist on the classic, try swapping vanilla wafers with graham crackers or shortbread cookies. You can also play with the pudding flavor; banana or cheesecake pudding mixes can ramp up the cake’s flavor profile. To cater to dietary restrictions, use a dairy-free whipped topping and almond or oat milk in place of regular milk. For a little crunch, sprinkle toasted coconut flakes on top before serving.
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