Cheesecake Banana Pudding with Caramel Syrup, Toasted Coconut and Pecans
  • 1 cup Coconut
  • 1/2 cup chopped pecans
  • 3 8oz pkgs. Philadelphia Cream Cheese, softened
  • 1 14oz can Sweetened Condensed Milk
  • 1 5.1 oz pkg. Jello Vanilla Instant Pudding and Pie Filling
  • 2 cups Milk
  • 1 tsp Vanilla extract
  • 1 8oz carton Cool Whip
  • 1/2 cup Caramel Sundae Syrup
  • 4 large Ripe Bananas, sliced
  • 1 12oz box Vanilla wafers
  1. Toast coconut and pecans in microwave, stirring every few seconds to keep from scorching. Set aside.
  2. Beat cream cheese and condensed milk at medium speed with electric mixer 2 minutes.
  3. Beat dry pudding mix and milk in large bowl at medium speed with electric mixer 2 min. Add vanilla and beat 30 seconds.
  4. Add cream cheese mixture and beat 1 minute.
  5. Fold in whipped topping.
  6. Spoon 1/3 pudding mixture into 4 qt bowl.
  7. Drizzle with about 2 1/2 Tbsp. caramel syrup.
  8. Sprinkle with 1/3 coconut and pecan mixture.
  9. Layer with 1/3 each of bananas and vanilla wafers.
  10. Repeat layers twice with pudding mixture, caramel syrup, bananas, and ending with vanilla wafers, flat sides down, placed in a single ring, around edge of bowl.
  11. Cover and chill at least 4 hours.
Forgot to add the coconut and pecans in the layers, but just do them along with everything else...