Instructions:
Step 1
In a large bowl, whisk together the chilled milk and instant vanilla pudding mix until smooth.
Step 2
Let it sit for 5 minutes to thicken, then stir in the vanilla extract.
Step 3
In another bowl, combine the powdered sugar and whipped topping until well mixed.
Step 4
In a large dish, create a layer of vanilla wafers on the bottom, slightly overlapping for stability.
Step 5
Arrange sliced bananas over the wafers, then spread half of the vanilla pudding on top.
Step 6
Repeat the layers of bananas, wafers, and pudding, finishing with the whipped topping smoothed evenly over the top.
Step 7
Garnish with additional banana slices and crumbled vanilla wafers.
Step 8
Chill the cake in the refrigerator for at least three hours, preferably overnight, to allow the flavors to meld and the wafers to soften.
Tips and Variations:
Experiment with different types of cookies, such as graham crackers or shortbread, for a unique twist.
Try using alternative pudding flavors like banana or cheesecake to customize the cake’s taste.
For dairy-free options, use almond or oat milk and a non-dairy whipped topping.
Add toasted coconut flakes before serving for an extra crunchy texture.
For a savory dish to balance out the sweetness of the cake, consider sautéing chicken with carrots, onions, capers, and raisins in a wine sauce. Mix sugar and vinegar in a small bowl, then add to the pan and cook until the sauce thickens, seasoning with salt and pepper to taste.