Banana Cream Pie Cake

While banana cream pie might not be what comes to mind when you think of holiday recipes, but around Thanksgiving, we were looking for a yummy dessert idea that was different than your usual pumpkin and pecan pies. I decided to mix it up a bit with this banana cream pie cake, and I was not disappointed. Soft, fluffy cake, vanilla pudding, sweet bananas, and cool creamy whipped topping was a perfect detour from the usual fall desserts. I am definitely going to be making this recipe during the spring and summer too!

Banana Cream Pie Cake
1 box gluten free yellow cake mix, prepared as directed
1 box vanilla pudding, prepared with dairy free milk (or homemade vanilla pudding)
1 banana, sliced thinly
1 container So Delicious Dairy Free CocoWhip
10 gluten free vanilla wafers, crushed (I used Kinnikinnick brand)
Prepare and bake the cake mix as directed on the package, in a 9x13 pan. Allow to cool completely.

Prepare the pudding mixture. Poke holes in the cooled cake, about every inch or so. Pour the pudding mixture over the top and allow it to soak into the cake.

Place banana slices in an even layer over the top of the cake. Spread CocoWhip over the top. Sprinkle crushed vanilla wafer cookies all over the top and garnish with additional banana slices.

Cover cake with plastic wrap and refrigerate for 1-2 hours before serving. Cut into squares and serve cold.