Banana Cream Cake – a delicious recipe with vanilla wafers, flaked coconut, cold milk, instant vanilla flavor, whipped topping, banana. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
COVER bottom of 9-inch springform pan with wax paper.
2
Stand 12 of the wafers vertically on end around edge of prepared pan.
3
Coarsely crush remaining 23 wafers; sprinkle evenly onto bottom of pan.
4
Top with coconut; set aside.
5
POUR milk into large bowl.
6
Add dry pudding mixes.
7
Beat with wire whisk 2 minute or until well blended.
8
Gently stir in 1 cup of the whipped topping.
9
Spread half of the pudding mixture over coconut in crust; cover with layers of bananas and the remaining pudding mixture.
10
Top with the remaining 1 cup whipped topping.
11
REFRIGERATE at least 3 hours or overnight.
12
Top with chocolate curls just before serving.
13
Store leftover dessert in refrigerator.
4399
kcal
Calories
97
g
Fat
312
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 35 vanilla wafers, divided, ¼ cup flaked coconut, toasted, 2 cups cold milk, 2 (3 1/2 ounce) packages instant vanilla flavor pudding and pie filling, and more.
Yes, Banana Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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