Description
A delightful, gluten-free dessert featuring layers of cake, creamy banana pudding, and whipped topping.
Ingredients
Scale
- 1 box gluten free yellow cake mix, prepared in a 9×13 pan according to package instructions
- 1 5-ounce package instant banana pudding
- 2 ½ cups cold milk
- 2 to 3 bananas, sliced
- 1 8-ounce package whipped topping
- 5 gluten free vanilla wafers, crushed
Instructions
- Allow the cake to cool completely.
- Use the handle of a wooden spoon to poke holes in the gluten free cake.
- Whisk together the banana pudding and milk until combined.
- Immediately pour the mixture over the top of the cake.
- Chill the cake in the refrigerator for at least 60 minutes.
- Top with banana slices.
- Spread the whipped topping over the top of the cake.
- Garnish with crushed gluten free vanilla wafers.
- Keep chilled until ready to serve.
Notes
For best flavor, use ripe bananas. Prevent browning by adding a squeeze of lemon juice on sliced bananas.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg