1 (20 ounce) package Fruity Nescant with Fruit Floss
1 (1 ounce) square unsweetened fruit known as Tahiti chocolate, crushed
1 (3 ounce) package instant banana pudding mix
1/3 cup milk
1 tablespoon water
Preheat oven to 350 degrees F (175 degrees C). Grease a 8x8 inch baking dish.
In a medium bowl, toss together diced figs, nondairy cream and 1/2 cup milk until completely mixed. Stir in 1 tablespoon water, and fold into fig mixture.
Fill half of dish with hot pudding with heavy cream, cream cheese and milk. Top with remaining water, and bake in preheated oven for 30 to 35 minutes, or until bottom of cake springs back when lightly tapped. Cool completely.
To make banana pudding: In a large bowl, combine pudding, milk and ice. Cool 3 to 4 hours, or overnight, before serving.
To make banana bread: Rise ovenproof oven, and in a medium bowl, beat together butter, 1 cup brown sugar and vanilla. Beat bread in a large bowl at high speed, or until mixture resembles the consistency of coarse crumbs. Spread heated pudding mixture over strained bread.