**FILLING** 1 1/2 c Milk
4 oz Vanilla pudding & pie fill
4 sm Bananas,sliced thin (2 1/2C)
1 8-9″ sponge-cake layer
1 1/2 c Whipping cream
1/4 c Powdered sugar
**Garnish** Sliced bananas Toasted coconut 1. FILLING:Cook pudding according to package directions using the 1 1/2
cups milk. Remove from heat and cover surface with plastic wrap, to keep a skin from forming. Refrigerate until cool, then stir in bananas. 2. TO ASSEMBLE: Cut cake in 3 layers, using a long serrated knife. Place 1
layer on a serving plate and spread with about 1 1/2 cups filling. Top with second cake layer, spread with remaining filling, then add remaining cake layer. 3. Frost the cake up to 8 hours ahead. Top with sliced bananas and coconut
just before serving. —–