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Banana Poke Cake

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Ingredients
1 (18 ounce) box yellow cake mix
2 (3 1/2 ounce) pkgs of Instant Banana Pudding
4 cups milk
1 (8 ounce) container frozen whipped topping, thawed
20 vanilla wafers, crushed
1Tsp vanilla
sliced bananas (about 2 small)
crushed pecans (optional)

Directions
Prepare cake mix according to package directions for a 9x13 cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes.
Poke holes into the cake using the handle of a clean wooden or plastic spoon
In a bowl, prepare pudding. Whisk together instant pudding mix with 4 cups milk. Stir until all the lumps are gone.
Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pourable.
Pour pudding over cake, spreading evenly getting pudding in holes.
Put the cake into the fridge to set and cool (about 2 hours).
Once your cake has completely cooled, add sliced bananas and spread on whipped topping.
Crush about 20 cookies and spread on top or add later to keep them crunchy.
You can also add some pecans. (optional)

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