Directions:
- 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 minute 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.41 Kcal (513 kJ) | ||
| Calories from fat | 37.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.11g | 6% | |
|---|---|---|---|
| Cholesterol | 6.77mg | 2% | |
| Sodium | 132.44mg | 6% | |
| Potassium | 143.46mg | 3% | |
| Total Carbs | 19.84g | 7% | |
| Sugars | 12.23g | 49% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 2.17g | 4% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 57.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 166.58 Kcal (697 kJ) | ||
| Calories from fat | 50.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.6g | 6% | |
|---|---|---|---|
| Cholesterol | 9.21mg | 2% | |
| Sodium | 180.22mg | 6% | |
| Potassium | 195.22mg | 3% | |
| Total Carbs | 27g | 7% | |
| Sugars | 16.64g | 49% | |
| Dietary Fiber | 0.78g | 2% | |
| Protein | 2.95g | 4% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 0.5mg | 2% | |
| Calcium | 78.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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