1 small box instant banana pudding
1 1/2 cups milk
1 small container of Cool Whip
Caramel sauce to drizzle
Make yellow cake according to the box directions for a 9×13 cake. Let cool. Using a straw and poke holes all over the top of the cake. Pour sweetened condensed milk and caramel sauce over the top of the cake, letting them soak into the cake. In a medium size bowl, whisk together banana pudding mix and milk until it begins to thicken. Mix in Cool Whip until completely combined. Spread Cool Whip mixture over the top of the cake. Top with banana slices and drizzle with any leftover caramel. Store in the refrigerator until time to serve.
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