BAKER'S ONE BOWL Banana Cream Cake

• 35 vanilla 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
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 1 large banana, sliced
• 1/2 oz. BAKER'S Semi-Sweet Chocolate, shaved into curls (see Tip)

1. Cover bottom of 9-inch springform pan with wax paper.
2. Stand 12 of the wafers vertically on end around edge of prepared pan.
3. Coarsely crush remaining 23 wafers; sprinkle evenly onto bottom of pan.
4. Top with coconut; set aside.
5. Pour milk into large bowl.
6. Add dry pudding mixes.
7. Beat with wire whisk 2 min.
8. or until well blended.
9. Gently stir in 1 cup of the whipped topping.
10. Spread half of the pudding mixture over coconut in crust; cover with layers of bananas and the remaining pudding mixture.
11. Top with the remaining 1 cup whipped topping.
12. Refrigerate at least 3 hours or overnight.
13. Top with chocolate curls just before serving.
14. Store leftover dessert in refrigerator.

vanilla wafers, s angel, cold milk, topping, banana, chocolate

Taken from www.kraftrecipes.com/recipes/bakers-one-bowl-banana-cream-cake-90124.aspx (may not work)