By Sharon Fox
1 box yellow cake mix
eggs, oil and water called for in cake mix directions
2 (3.4-oz. each) packages instant banana pudding
4 c milk
1 (8-oz.) carton cool whip, thawed
20 vanilla wafers, crushed
Make cake according to package directions for a 9 x 13 pan. Cool 5 minutes. Beat pudding and milk until smooth. Let sit (to slightly thicken) for 2 minutes. Meanwhile, poke holes in cake a half an inch apart using wooden spoon handle. Pour pudding over cake and spread evenly. Chill. When ready to serve, spread cool whip over pudding layer.
Sprinkle crushed vanilla wafers* on cool whip and cut into squares. Store in refrigerator.
TIP:
*Only sprinkle the vanilla wafer crumbs on cake pieces being served immediately; otherwise, vanilla wafers will soften.
Sharon Fox is the author of 2 top selling cookbooks, COMFORT FOOD for the Mind, Body, and Soul and HEALTHY FOOD for Diabetes, Celiac Disease, and You! In November 2014 she released her first weekly devotional/journal that is taking the world by storm: HIS PEARL I AM…a work in progress.
You may order her books through www.amazon.com. Contact her directly at AuthorSharonFox@gmail.com
This column was printed in the June 14, 2015 – June 27, 2015 edition.
