Ingredients:

  • 15.25 oz Moist Yellow Cake Mix
  • 3 Large Eggs
  • 0.5 cup Neutral Oil
  • 1 cup Water
  • 1 cup Plain Non-fat Greek Yogurt
  • 1 tsp Pure Vanilla Extract
  • 6.8 oz Instant Banana Cream Pudding Mix
  • 3 cups Cold Skim Milk
  • 4 Large Ripe Bananas
  • 2 cups Heavy Whipping Cream
  • 0.25 cup Powdered Sugar
  • 24 Vanilla Wafer cookies

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. In a large bowl, combine the cake mix, eggs, oil, water, 1/2 cup of the Greek yogurt, and vanilla extract. Beat on medium speed for 2 minutes until smooth.
  3. Pour the batter into the prepared baking dish and bake for 25 minutes or until a toothpick comes out clean.
  4. Allow the cake to cool until it is just warm to the touch. Using the rounded handle of a wooden spoon, poke holes across the cake in a 'honeycomb' pattern, roughly 1/2 inch wide and 1 inch apart.
  5. In a medium bowl, whisk together the instant pudding mix and cold skim milk for 2 minutes. Fold in 2 finely diced bananas.
  6. Pour the pudding mixture over the warm cake, using an offset spatula to ensure the pudding fills the poked holes.
  7. Refrigerate the cake for at least 4 hours to allow the pudding to set and the flavors to meld.
  8. In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold in the remaining 1/2 cup of Greek yogurt.
  9. Spread the whipped topping over the chilled cake. Garnish with remaining sliced bananas and vanilla wafers just before serving.