2 bananas
1 c. chopped, sweetened strawberries
1 box (3.4 oz) instant Jell-O Vanilla Pudding
2 c. cold milk
Nilla Wafers
1 small Ziploc bag
Coconut
In medium mixing bowl,
whisk pudding mix and cold milk for two minutes or until thick. In large
serving bowl, place a layer of Nilla wafers for the base of the pudding. Chop
strawberries and 1½ bananas. Slice the other half of banana and set aside.
Sprinkle some strawberries on top of the Nilla wafers, then some of the banana.
Pour ¾ of the pudding to cover strawberries and bananas. Cover pudding with
another layer of Nilla wafers, most of the rest of the strawberries (leave a
small amount for top decoration), and the rest of the chopped bananas. Pour the
rest of the pudding on top, thinly covering. Create a ring of Nilla Wafers
around the edge, then use the sliced bananas to create inner rings. Cover those
bananas with more Nilla Wafers, pushing them down into the pudding. (If any
banana is left exposed when you finish, it will turn brown) Then, in the Ziploc
bag, crush 5 or 6 Nilla Wafers to create a crumb covering. No bananas or whole
wafers should be exposed. Then sprinkle the remaining strawberries randomly for
decoration and cover with a thin layer of coconut. Refrigerate for at least 1
hour.
