Dessert Recipes
Cheesecake Banana Pudding with Caramel
Syrup, Toasted Coconut and Pecans
Ingredients
- 1 cup coconut
- 1/2 cup chopped pecans
- 3 (8 ounce) packages Philadelphia Cream Cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 (5.1 ounce) box Jell-O Vanilla Instant Pudding & Pie Filling
- 2 cups milk
- 1 teaspoon vanilla extract
- 1 (8 ounce) container Cool Whip
- 1/2 cup caramel sundae syrup
- 4 large ripe bananas, sliced
- 1 (12 ounce) box vanilla wafers
Instructions
- Toast coconut and pecans in microwave, stirring every few seconds to keep from scorching. Set aside.
- Beat cream cheese and sweetened condensed milk at medium speed with electric mixer for 2 minutes.
- Beat dry pudding mix and milk in large bowl at medium speed with electric mixer for 2 minutes. Add vanilla extract and beat 30 seconds. Add cream cheese mixture and beat 1 minute. Fold in whipped topping.
- Spoon 1/3 pudding mixture into a 4 quart bowl. Drizzle with about 2 1/2 tablespoons caramel syrup. Sprinkle with 1/3 coconut and pecan mixture. Layer with 1/3 each of bananas and vanilla wafers.
- 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.
- Cover and chill for at least 4 hours.