Directions:
- Cook pudding according to package directions using the 1-1/2 cups milk then cool slightly.
- Cover surface with plastic wrap to keep skin from forming.
- Chill until cool and stir in bananas.
- Using long serrated knife cut cake into 3 even layers.
- Place layer on a serving plate and spread with 1-1/2 cups filling.
- Top with second layer then remaining filling then remaining cake layer.
- Beat cream and sugar in medium bowl until stiff peaks form when beaters are lifted.
- Spread whipped cream over top and sides of cake.
- Just before serving slice banana over top of cake and sprinkle with toasted coconut.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 362.78 Kcal (1519 kJ) | ||
| Calories from fat | 112.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.52g | 19% | |
|---|---|---|---|
| Cholesterol | 121.79mg | 41% | |
| Sodium | 252.8mg | 11% | |
| Potassium | 480.52mg | 10% | |
| Total Carbs | 56.92g | 19% | |
| Sugars | 14.97g | 60% | |
| Dietary Fiber | 1.23g | 5% | |
| Protein | 6.62g | 13% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 1.1mg | 6% | |
| Calcium | 88.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 213.84 Kcal (895 kJ) | ||
| Calories from fat | 66.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.38g | 19% | |
|---|---|---|---|
| Cholesterol | 71.79mg | 41% | |
| Sodium | 149.02mg | 11% | |
| Potassium | 283.25mg | 10% | |
| Total Carbs | 33.55g | 19% | |
| Sugars | 8.83g | 60% | |
| Dietary Fiber | 0.73g | 5% | |
| Protein | 3.9g | 13% | |
| Vitamin C | 2.2mg | 6% | |
| Iron | 0.7mg | 6% | |
| Calcium | 51.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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