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BAKER'S® ONE BOWL Banana Cream Cake

photo by:kraft
15 min
3 hr 15 min
12 servings
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What You Need

 vanilla wafers, divided
cup  BAKER'S ANGEL FLAKE Coconut, toasted
cups  cold milk
pkg.  (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
cups  thawed COOL WHIP Whipped Topping, divided
large  banana, sliced
oz.  BAKER'S Semi-Sweet Chocolate, shaved into curls (see Tip)

Make It

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

Prepare as directed, using JELL-O White Chocolate Flavor Instant Pudding.
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
Place chocolate piece on small microwaveable plate. Microwave on HIGH 15 sec. Run a vegetable peeler along the edge of the square slowly to make curls.
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