Banana Pudding Cake
Ingredients
- 1 package (14 oz) store-bought vanilla wafers (e.g., Nilla brand)
- 6 large ripe bananas, sliced
- 1 can (14 oz) sweetened condensed milk
- 1 package (5 oz) instant vanilla pudding mix (e.g., Jell-O brand)
- 3 cups cold whole milk
- 1 tub (8 oz) frozen whipped topping, thawed (divided)
- 1 tsp vanilla extract
- 1/2 stick unsalted butter, melted (optional)
- Grated nutmeg for garnish
Instructions
- Prepare the Pudding Base: In a large mixing bowl, whisk together the instant vanilla pudding mix and cold whole milk for two minutes until it begins to thicken. Fold in the sweetened condensed milk and vanilla extract until the mixture is smooth.
- Incorporate Whipped Topping: Gently fold in half of the thawed whipped topping to create a light, airy consistency.
- Layer the Base: In a 9×13 glass baking dish, arrange a single layer of vanilla wafers across the bottom. If using, drizzle the melted butter over the cookies for a richer flavor.
- Add Fruit and Cream: Place a generous layer of sliced bananas over the wafers. Pour half of the pudding mixture over the bananas, spreading it evenly to the edges.
- Repeat Layers: Add another layer of vanilla wafers, followed by the remaining sliced bananas and the rest of the pudding mixture.
- Top and Chill: Spread the remaining whipped topping over the final layer of pudding. Decorate the top with additional vanilla wafers and a light dusting of grated nutmeg.
- Set: Refrigerate the cake for at least 4 hours, or overnight, to allow the wafers to soften and the flavors to meld into a cake-like texture.
