Banana Cream Cake

• 35 vanilla wafers, divided
• 14 cup flaked coconut, toasted
• 2 cups cold milk
• 2 (3 1/2 ounce) packages instant vanilla flavor pudding and pie filling
• 2 cups whipped topping, divided
• 1 large banana, sliced
• 12 semisweet baking chocolate square, shaved into curls

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 minute or until well blended.
8. Gently stir in 1 cup of the whipped topping.
9. Spread half of the pudding mixture over coconut in crust; cover with layers of bananas and the remaining pudding mixture.
10. Top with the remaining 1 cup whipped topping.
11. REFRIGERATE at least 3 hours or overnight.
12. Top with chocolate curls just before serving.
13. Store leftover dessert in refrigerator.

vanilla wafers, flaked coconut, cold milk, instant vanilla flavor, whipped topping, banana, chocolate square

Taken from www.food.com/recipe/banana-cream-cake-268062 (may not work)