**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.
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