- Cover the 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 and spread evenly onto bottom of the springform pan. Set aside.
- Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk for 2 minutes or until pudding begins to thicken. Gently fold in 1 cup of the whipped topping. Spread half of the pudding mixture over crushed wafer crust. Cover with layers of banana slices and then add the remaining pudding mixture. Top with the remaining 1 cup whipped topping.
- Refrigerate at least 3 hours or overnight is better. Store leftover dessert in a covered container in the refrigerator.
This recipe is an adaptation of a Kraft Foods®, Naisco® provided recipe handout card. The original recipe called for 1/4 cup of Baker's Angel Flake Coconut®, toasted and added as a layer over the crumb crust. Additionally, 1/2 square Baker's® Semi-Sweet Chocolate, shaved into curls and the cake topped with chocolate curls just before serving. Both items have been omitted from this recipe version. Additionally, as a substitute it was suggested to prepare as directed, using JELL-O® White Chocolate Flavor Instant Pudding Instead.