Banana pudding cake


+For the cake:
°Cooking spray
°1 cup full fat sour cream
°1/2 cup whole milk
°1/3 cup vegetable oil
°3 large eggs
°1 box (15.25 ounces) vanilla or white cake mix
°1 can (3 ounces) cook and serve banana cream pudding mix (not instant)
+For the icing:
°8 ounces whole cream cheese, at room temperature
°1 1/4 cups powdered sugar
°2 teaspoons vanilla extract
°3 cups cold heavy cream
+For mounting :
°1 can (11 ounces) Nilla Wafers, divided
°2 medium ripe bananas (but not speckled)


+Make the Cake: Place the 8 ounces of cream cheese for the frosting in the bowl of a stand mixer and let it come to room temperature while you make the cake. (You can also use an electric hand mixer and large bowl.) Placing rack in middle of oven and heat oven to 350°F. Coat 2 round cake pans (9 inches) with cooking spray, then line the bottom of rounds with parchment paper.
Placing 1 cup full fat sour cream, 1/2 c milk, 1/3 c vegetable oil & 3 eggs in  bowl and whisk to smooth. Adding 1 box cake mix also 1 box banana cream pudding blend and whisking until smooth. Divided batter equally between prepared pans.
Bake until the cakes are lightly browned and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Place the molds on a wire rack and let cool completely. Meanwhile, prepare the frosting.
*Prepare the frosting: Add 1 1/4 cups powdered sugar and 2 teaspoons vanilla extract to the bowl of cream cheese. Beat with whisk on medium speed until smooth, 3 to 4 minutes. Reduce mixer speed to low and gradually pour in 3 cups cold heavy cream. Continue beating until mixture thickens and is smooth, 4 minutes. Increase speed to medium and beat until frosting is light, fluffy and doubled in volume, 1 to 2 minutes. Transfer 1 cup of frosting to a small zip-top bag and set aside.
Assemble Cake: Place 3 1/2 cups of Nilla Wafers in a large ziplock bag. Close the bag and gently crush the wafers with a rolling pin or the bottom of the pan into coarse crumbs. Peel and thinly slice 2 medium ripe (but not speckled) bananas.
Remove cakes from pans. Using a serrated knife, cut off the rounded tops of each cake. Place one layer of cake, cut side down, on a serving platter or cake stand. Add 1 cup frosting and smooth into a thin layer from edge to edge with an offset spatula. Top with the sliced ​​bananas, then 1 cup crushed Nilla Wafers in an even layer.
Top with the remaining cake layer. Frosting top & sides cake with rest frosting. Covering sides of cake with the rest crushed Nilla wafers by taking  handful of crush cookies & gently pressing them against the side of the cake (start at the bottom and work your way up) so they adhere to the frosting.  Any loose, falling pieces can be pushed back into the icing until the sides are completely covered.
Cut off a bottom corner of the frosting bag. Make small decorative mounds of frosting around the top of the cake. Insert a whole Nilla wafer between each mound of frosting.

Enjoy !