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
- In a large bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Let it sit for 5 minutes to thicken.
- Add the vanilla extract to the pudding and mix well.
- In a separate bowl, combine the whipped topping and powdered sugar until fully incorporated.
- Start assembling the cake by placing a layer of vanilla wafers in the bottom of a large dish. Overlap slightly for a solid base.
- Cover the wafers with a layer of sliced bananas.
- Spread half of the vanilla pudding over the bananas.
- Add another layer of vanilla wafers, followed by another layer of bananas, and then the rest of the pudding.
- Top with the whipped topping mixture, spreading evenly.
- Garnish with additional sliced bananas and crushed vanilla wafers.
- 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.