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Cheesecake Banana Pudding with Caramel
Syrup, Toasted Coconut and Pecans




  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 for 2 minutes.
  3. 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.
  4. Spoon 1/3 pudding mixture into 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.
  5. 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.
  6. Cover and chill at least 4 hours.


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