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 min. 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.
Prepare as directed, using JELL-O White Chocolate Flavor Instant Pudding.
Don't Have a Springform Pan
Use a 9-inch square pan lined with foil instead. Prepare as directed, reserving 12 of the wafers for garnish instead of standing on end around edge of pan. Cut dessert into 12 bars to serve. Garnish each bar with 1 of the reserved wafers just before serving.
How to Make Chocolate Curls
Place chocolate piece on small microwaveable plate. Microwave on HIGH 15 sec. Run a vegetable peeler along the edge of the square slowly to make curls.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fiber less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.