Then mix the pudding powder with the milk, and pour over the cake, using a spoon to work it gently down into the holes.
Chill in the fridge for at least a couple of hours. Then spread the whipped topping over the pudding layer and chill again if desired (although I skipped this step).
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Crush your vanilla wafers in a ziploc bag. Now some people spread the crumbles all over the cake, but since I knew we wouldn’t be eating the cake all at once, I didn’t want the cookie crumbles to get soggy, so I only put them on as I served individual pieces, and I did the same with the banana slices so they wouldn’t get all yucky and brown.
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