This stunning no-bake cake named after Lady Di is as elegant as it is delicious. It’s made with layers of crushed biscuits, creamy vanilla pudding, fresh bananas, coconut, and nuts-all wrapped in fluffy whipped topping. The recipe makes a large cake that’s perfect for parties or family gatherings. If you’re baking for a smaller group, simply cut the ingredient amounts in half.
Ingredients:
3 packets vanilla pudding mix (cook & serve)
9 tablespoons granulated sugar
4 1/4 cups whole milk
1 cup margarine or unsalted butter, softened
4 cups powdered sugar (see note below)
2 1/2 cups shredded coconut
1 cup chopped or crushed walnuts or almonds
6 to 8 ripe bananas, sliced
8 cups crushed tea biscuits or plain butter cookies (about 2 standard sleeves)
3 cups whipped cream or whipped topping
Optional:
1/2 cup chocolate spread or melted chocolate for topping before whipped cream
Instructions:
Cook the pudding in the milk with sugar according to package directions. Let it cool completely.
Beat in the margarine and powdered sugar until the mixture becomes light and creamy.
Add the shredded coconut, nuts, banana slices, and crushed cookies. Gently stir everything together until combined and thick.
Shape the mixture into a cake form using a springform pan or directly on a serving plate. Press down gently to level the top. Chill in the refrigerator for at least 4 hours or overnight.
If desired, spread a thin layer of chocolate over the top, then finish with whipped cream and decorate as you like.
Note:
This cake is quite sweet. I usually reduce the powdered sugar to 2 1/2 or 3 cups, which makes it just right without being overly sugary. Everyone in my family loves it that way!
