Recipe Rating:
Prep Time: 15 min
Total Time: 3 hr 15 min
Makes: 12 servings
35 NILLA Wafers, divided
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping, divided
1 large banana, sliced
1/2 square BAKER'S Semi-Sweet Baking Chocolate, shaved into curls (see Tip)
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.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. 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.
REFRIGERATE at least 3 hours or overnight. Top with chocolate curls just before serving. Store leftover dessert in refrigerator.
KRAFT KITCHENS TIPS
Substitute
Prepare as directed, using JELL-O White Chocolate Flavor Instant Pudding & Pie Filling.
Don't Have a Springform Pan
Use a 9-inch square pan lined with foil instead. Prepare as directed, reserving 12 of the wafers for garnish instead of standing on end around edge of pan. Cut dessert into 12 bars to serve. Garnish each bar with 1 of the reserved wafers just before serving.
How to Make Chocolate Curls
NUTRITION INFORMATION
Nutrition (per serving)
Calories 190
Total fat 6g
Saturated fat 4g
Cholesterol 5mg
Sodium 310mg
Carbohydrate 33g
Dietary fiber 1g
Sugars 23g
Protein 2g
Vitamin A 2%DV
Vitamin C 0%DV
Calcium 6%DV
Iron 2%DV
