Prepare pudding as directed on package using 2-1/2 cups milk. Combine coconut, 2 Tbsp. nuts, 1 Tbsp. sugar and 1/2 tsp. cardamom in small bowl.
Cut bananas lengthwise in half, then cut each piece crosswise in half. Toss with remaining sugar. Heat large skillet sprayed with cooking spray on high heat. Add half the bananas; cook 1 min. on each side. Transfer to plate. Repeat with remaining bananas.
Spread 1 cup pudding onto bottom of 9-inch square dish; cover with half the bananas. Sprinkle with coconut mixture. Top with layers of remaining bananas and pudding. Sprinkle with remaining cardamom and nuts. Refrigerate 1 hour.
Prepare using desiccated unsweetened coconut.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.