1 small box instant vanilla pudding and pie filling
2 cups frozen nondairy whipped topping, thawed
3 medium, ripe bananas
Additional whipped topping for garnish
1/4 cup semisweet mini chocolate chips, for garnish
Stir together milk and coffee crystals until coffee is almost dissolved.
With hand mixer, beat together cream cheese and sugar in large bowl until smooth
and blended. Add pudding mix; gradually beat in coffee mixture until smooth and
blended. Gently stir in whipped topping.
To assemble, place one ladyfinger in each 4-ounce custard cup. Top with pudding
Just before serving, place 4 or 5 banana slices atop pudding mixture.
Top with whipped cream and garnish with a sprinkling of mini chocolate chips.