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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 12 |
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Ingredients:
35 vanilla wafers, divided |
1/4 cup flaked coconut, toasted |
2 cups cold milk |
2 (3 1/2 ounce) packages instant vanilla flavor pudding and pie filling |
2 cups whipped topping, divided |
1 large banana, sliced |
1/2 semisweet baking chocolate square, shaved into curls |
Directions:
1. COVER bottom of 9-inch springform pan with wax paper. Stand 12 of the wafers vertically on end around edge of prepared pan. Coarsely crush remaining 23 wafers; sprinkle evenly onto bottom of pan. Top with coconut; set aside.
2. POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended. Gently stir in 1 cup of the whipped topping. Spread half of the pudding mixture over coconut in crust; cover with layers of bananas and the remaining pudding mixture. Top with the remaining 1 cup whipped topping.
3. REFRIGERATE at least 3 hours or overnight. Top with chocolate curls just before serving. Store leftover dessert in refrigerator.
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