BAKER'S® ONE BOWL Banana Cream Cake 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. Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page