Banana Caramel Poke Cake

yield: 16 SERVINGS

prep time: 6 HOURS

cook time: 28 MINUTES

This Banana Caramel Poke Cake has a VERY moist cake layer topped with Banana JELL-O Pudding flavored Cool Whip. Caramel in the cake AND drizzled on top with some Nilla Wafers completes this luscious dessert.

INGREDIENTS:

FOR THE CAKE:

• 1 box (16.5oz) yellow cake mix (with ingredients to prepare, according to box)
• 1 box (3.4oz) banana cream JELL-O pudding mix
• I can (14oz) sweetened condensed milk
• 1 jar (12oz) caramel ice cream topping sauce

FOR THE TOPPING:

• 1 box (3.4oz) Banana cream JELL-O pudding mix
• 1 cup milk
• 16oz Cool Whip, thawed
• 1 cup Nilla Wafer cookies, crushed
• 1/4 cup caramel ice cream topping sauce

DIRECTIONS:

1. In a large mixing bowl add cake mix and ingredients to make a 13×9 cake (according to package). Mix in box of pudding mix. Pour batter into a greased and floured 13×9 baking dish. Bake according to package directions.
2. Remove from oven and poke holes all over the top of the cake. I used a meat thermometer to make all my holes. In a small bowl, mix sweetened condensed milk with caramel sauce. Pour over warm cake, being sure to pour over the holes. Some sauce will remain on top of the cake. That’s okay!! Cover cake with plastic wrap and refrigerate overnight.
3. To make the topping, beat pudding mix with milk until no lumps. Fold in Cool Whip. Spread over cake. Top with crushed cookies and drizzled caramel sauce. Keep refrigerated until ready to serve. Use within 3-4 days. ENJOY!

This delicious recipe brought to you by SHUGARY SWEETS
https://www.shugarysweets.com/banana-caramel-poke-cake/

 

 

Pistachio Fluff Salad

yield: SERVES 12

prep time: 4 HOURS, 5 MINUTES

Easy, 4 ingredient, Pistachio Fluff Salad recipe! Best served with friends and family, makes a great potluck dish!

INGREDIENTS:

• 2 boxes (3.4 oz each) JELL-O Instant Pistachio pudding mix
• 1 can (20 oz) crushed pineapple
• 16 oz Cool Whip, thawed
• 1 bag (10 oz) mini marshmallows
• maraschino cherries, for garnish

DIRECTIONS:

1. In a large bowl, combine pudding mix with crushed pineapple. Mix with a wooden spoon until pudding mix is blended with pineapple liquids.
2. Add in Cool Whip and mini marshmallows. Cover and refrigerate 4 hours, or overnight. Serve with maraschino cherries as a garnish. Or, if desired, add cherries to fluff right before serving. ENJOY.

This delicious recipe brought to you by SHUGARY SWEETS
https://www.shugarysweets.com/pistachio-fluff-salad/

 

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