1 small box Instant Banana Cream Pudding Mix, 3.4 ounces
1/2 cup Water
1/2 cup Vegetable Oil
1 cup Sour Cream
4 large Eggs
10 Vanilla Wafers
For the Filling:
3/4 cup Milk, Cold
1 small box French vanilla pudding mix
1/3 cup Powdered Sugar
4 ounces Whipped Cream Cheese
8 ounces Cool Whip, Thawed
For the Garnish:
Frozen Whipped Topping
For the Cake:
Preheat oven to 350°F. Spray bundt pan with vegetable oil spray, then lightly coat with flour. Set aside.
In the bowl of your mixer, combine cake mix, pudding mix, water, vegetable oil, sour cream, and eggs.
Beat on low speed until just combined. Scrape the sides of the bowl with a rubber spatula, then beat for 3 minutes, until thick and smooth.
Pour batter in to bundt pan. Gently press cookies around the pan into the center of the batter and bake for 45-55 minutes, until cake is set and a knife inserted in the center comes out clean.
Let cake cool in the pan for about 15 minutes, then carefully turn onto a wire rack to continue cooling.
For the Frosting:
In a large bowl, whisk together milk, pudding, and powdered sugar until thick and smooth. Whisk in cream cheese until fully blended, then fold in Cool Whip. Place in the refrigerator for an hour to firm.
Split cake horizontally, using a serrated knife. Spread about 2/3 of filling/frosting on bottom half of cake, then top with top half. Spread or pipe remaining topping on top of cake.
Garnish with whipped topping, vanilla wafers, and sliced bananas.