In a bowl, whisk together instant pudding mix with 4 cups milk.
Stir until all the lumps are gone.
Pour pudding over cake. Taking care to pour it right into the holes as much as possible.
Spread it all out and using the back of the spoon, gently push pudding down into the holes.
Put the cake into the fridge to set and cool (about 2 hours).
Once your cake has completely cooled, spread on whipped topping.
If you haven’t done so already, crush your vanilla wafers.
I just place mine in a ziploc bag and crush them with a rolling pin.
Leave some of the pieces big. It’s nice to have a bit of a crunch when you eat the cake.
Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it.
see continuation on next page
Thanks for your SHARES!
Philly Cheesesteak Stuffed Peppers Recipe
How To Make KICKIN FRIED CHICKEN
The Ultimate Prime Rib Experience
Vegetables that Strengthen Collagen in Knees and Joints
Discover the Delights of Stuffed Grape Leaves: A Legendary Recipe
Crispy Zucchini Pancakes with Greek Yogurt
COUNTRY HAMBURGER SKILLET DINNER
The Miracle Natural Remedy for a Variety of Health Problems
Savory Baked Cottage Cheese Bagels with Herbs & Rice Flour