INGREDIENTS
Three big, ripe bananas, peeled and sliced
twelve ounces of vanilla wafers—one packet
1 container of thawed whipped topping (8 oz.)
one 3.4-ounce container pudding mix, vanilla, instant
(1) cup of chilled milk
powdered sugar— half a cup and one teaspoon of vanilla essence
Some more banana slices and crumbled vanilla wafers for topping it off
PREPARATION
1. Combine the chilled milk and instant vanilla pudding mix in a large bowl and whisk until smooth. To thicken, set aside for 5 minutes.
Second, whisk in the vanilla extract with the pudding.
3. In a another dish, mix the powdered sugar and whipped topping until well combined.
4. In a big dish, stack the bottom with vanilla wafers to begin building the cake. For a sturdy foundation, overlap slightly.
5. Arrange sliced bananas on top of the wafers.
Sixth, top the bananas with half of the vanilla pudding.
7. Layer the bananas, then add another layer of vanilla wafers, and finally, top with the remaining pudding.
Put the whipped topping on top and smooth it out evenly.
9. Add extra sliced bananas and smashed vanilla wafers as garnish.
10. Allow the flavors to combine and the wafers to soften into a cake-like consistency by chilling in the refrigerator for at least three hours, preferably overnight.
Tips and Variations
Try using graham crackers or shortbread biscuits instead of vanilla wafers for a novel take on the old standby. You may also experiment with other pudding flavors; for example, you can use banana or cheesecake pudding mixes to enhance the cake’s flavor. For those who are watching their dairy intake, try using almond or oat milk instead of normal milk and a dairy-free whipped topping. Toss in some toasted coconut flakes just before serving for an extra crunch.
