1 9-ounce, reduced-fat, frozen pound cake
3-4 medium bananas
1 small pkg French vanilla instant pudding
1 3/4 cups skim milk
1 20-ounce can crushed pineapple (drain and discard liquid)
1 8-ounce carton fat-free whipped topping
Coconut, shredded, toasted
Slice prepared pound cake into 10 equal slices. Layer slices in the bottom of a 9 x 13-inch baking dish. Slice bananas and layer over cake. In a medium bowl, combine pudding mix and milk. Mix on medium speed for about a minute and a half or until mixture begins to thicken. Allow pudding to thicken for 2 - 3 minutes, then gently pour over banana layer. Drain pineapple and spoon evenly over pudding. Top pineapple layer with fat-free whipped toppping.
Refrigerate overnight. Sprinkle with toasted coconut before serving.