Banana Split Poke Cake

• Vegetarian

• Produce

  • 1 Peanuts

• Condiments

  • 1 Chocolate syrup

• Baking & Spices

  • 1 box Cake mix + the ingredients on the back of the box, yellow
  • 1 container Cool whip
  • 1/4 cup Pineapple ice cream topping
  • 1/4 cup Strawberry ice cream topping

• Desserts

  • 1 box Banana cream instant pudding + ingredients on the back of the box
  • 1 Maraschino cherries

Found on whatscookinglove.com

Description

Ingredients

• 1 box yellow cake mix + the ingredients on the back of the box
• 1 box (3.4 ounces) Banana Cream Instant Pudding + ingredients on the back of the box
• 1/4 cup strawberry ice cream topping
• 1/4 cup pineapple ice cream topping
• 1 container (8 ounces) Cool Whip
• Chocolate syrup
• Peanuts, chopped
• Maraschino cherries

Directions

• Prepare the cake according to the directions on the box.
• Once the cake is cooled, use a wooden spoon to poke holes evenly throughout the cake, making about 25-30 holes.
• Prepare the pudding according to the directions on the box.  Once the pudding is done, immediately pour over the cake, trying to fill up the holes and spreading evenly on top of the cake. Pour the pudding over the cake before it thickens.
• In a small bowl combine the strawberry and pineapple ice cream toppings.  Spread the toppings on top of the banana pudding.
• Evenly spread the Cool Whip on top of the cake.
• Refrigerate for 4 hours or until ready to serve.  Before serving drizzle the chocolate syrup and sprinkle the nuts on top of the whipped cream.  Top with maraschino cherries.   This makes about 12 large pieces.