Using the end of a wooden spoon, poke holes all over the cake. Spread pudding mixture on top and top, then layer with ⅔ of the banana slices. Cover with plastic wrap and refrigerate at least 30 minutes.
Spread whipped cream on top, then garnish with the remaining bananas and sprinkle all over with vanilla wafers.
16 ounces Cool Whip, 20 vanilla wafer cookies
Use a 9×13 inch pan for this poke cake recipe.
Adjust the cake ingredients to match your box of cake mix, if needed.
Make sure the cake is fully cooled before adding the cream topping.
Toss the banana slices with lemon juice to prevent browning.
Keep covered and refrigerated before serving.
Storage: Store banana pudding poke cake in an airtight container in the refrigerator for up to 4 days.