Banana-Chocolate Layered Dessert

• 1 pkg. (10 oz.) square shortbread cookies, finely crushed
• 1/4 cup butter, melted
• 1/4 cup plus 2 Tbsp. sugar, divided
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 3-1/4 cups plus 2 Tbsp. cold milk, divided
• 1 large fully ripe banana, mashed
• 1 tsp. rum extract
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
• 1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

1. Combine cookie crumbs, butter and 2 Tbsp.
2. sugar; press onto bottom of 13x9-inch dish.
3. Refrigerate until ready to use.
4. Mix cream cheese, 2 Tbsp.
5. milk and remaining sugar in medium bowl until blended.
6. Add banana and extract; mix well.
7. Gently stir in 1-1/4 cups COOL WHIP; spread over crust.
8. Beat pudding mixes and remaining milk in large bowl with whisk 2 min.
9. ; pour over cream cheese layer.
10. Let stand 5 min.
11. or until thickened.
12. Cover with remaining COOL WHIP.
13. Refrigerate 4 hours.
14. Sprinkle with coconut before serving.

shortbread cookies, butter, sugar, philadelphia cream cheese, cold milk, fully ripe banana, rum, s angel

Taken from www.kraftrecipes.com/recipes/banana-chocolate-layered-dessert-180498.aspx (may not work)