3 pkgs. Chiky coconut cookies* (18 cookies total), crushed
4 oz. whipped topping
Optional: Toasted coconut for garnish/topping
Beat softened cream cheese in large bowl with mixer until creamy. Gradually beat in half of the milk, then gradually beat in remaining milk alternately with dry pudding mix. Beat on low speed 2 min.
Spead cookie crumbs and pat down onto bottom of 9×7 inch dish, reserving 1/4 cup cookie crumbs to sprinkle on top. Cover crumbs with layers of bananas, pudding mixture then whipped topping. Sprinkle with reserved cookie crumbs. Add toasted coconut flakes if desired.
Refrigerate 3 hours before serving.
(Note: This recipe is made with coconut milk. If using regular milk, follow directions/amount on pudding box. *Other cookies or wafers may be substituted for Chiky Cookies)
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