Banana Cream Poke Cake

Banana Cream Poke Cake 1 - 18.5 oz white, yellow or golden vanilla cake mix, plus eggs, oil and water as directed on box 1 - 3.9 oz box instant vanilla pudding 2 - cups milk 2 - bananas, sliced 1 - 8 oz container regular or light cool whip Bake the cake according to package directions for a 13x9 inch pan. Let the cake cool for 15 minutes, then poke holes in the cake with the handle of a wooden spoon. Try to space the holes less than 1 inch apart and make sure they're pretty deep. Combine one box of pudding mix and 2 cups of milk in a large mixing bowl (preferably one with a spout) Using a whisk beat the pudding just until smooth - -about a minute. Pudding should still be thin and runny. Carefully pour the pudding into the holes. Do this slowly until holes are completely filled, but pudding is not flowing all over the top of the cake. Put the cake in the refrigerator and chill for about an hour. Remove cake from fridge. Slice the bananas and lay them on top of the pudding layer. Frost with cool whip and return to the refrigerator and let the chill until ready to serve.