Ingredients

Filling
1 1/2 C. milk
4 ounces vanilla pudding and pie fill
4 small bananas, sliced thin
8-9 inch sponge-cake layer
1 1/2 C. whipping cream
1/4 C. powdered sugar
Garnish
Sliced bananas
Toasted coconut

Cooking Instructions

Cook pudding according to package directions using the 1 1/2 C. milk. Remove from heat and cover surface with plastic wrap, to keep a skin from forming. Refrigerate until cool, then stir in bananas. Cut cake in 3 layers, using a long serrated knife. Place 1 layer on a serving plate and spread with about 1 1/2 C. filling. Top with second cake layer, spread with remaining filling then add remaining cake layer. Frost the cake up to 8 hours ahead. Top with sliced bananas and coconut just before serving.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)