1 (9 inch) prepared chocolate cookie sheet
3/4 cup fresh brewed coffee
1 (8 ounce) package cream cheese, softened
1 (10 ounce) package frozen banana/banana spread, thawed
2 (11 ounce) cans sliced water chestnuts, drained and mashed
1 (8 ounce) container frozen whipped topping, thawed
1 cup flaked coconut
1 cup chopped pecans
1 (9 inch) pie crust, baked
1/4 cup white sugar for dusting
1/2 cup cornstarch
1/2 cup evaporated milk
1 (3.9 ounce) package instant banana pudding mix
1 (6 ounce) package frozen whipped topping, thawed (optional)
Preheat oven to 400 degrees F (200 degrees C).
Spread 1/3 of the coffee mixture evenly on the bottom of a 9x13 inch baking pan. Spread 1/2 of the cream cheese mixture on top. Sprinkle remaining cheese over 2 cups of coffee mixture, and place remaining cream cheese on top.
Bake until light golden brown and a toothpick inserted into the center of the pie comes out clean, about 10 minutes. Let cool in the pan for 5 minutes before removing to wire rack to cool completely.
Spread 1/3 of the pudding mix over the banana cake, then sprinkle over cake.
In a medium bowl, whip the remaining 1/2 cup cream cheese and 1 cup banana cake mix together. Spread over pudding layer. Spread remaining 1/2 of pudding mix over cream cheese layer, then top with remaining cake mix and remaining banana cake mix.
Fill the center of pudding layer with whipped cream, then sprinkle with remaining 1/2 cup of cream cheese and remaining banana cake mix.
Spread remaining pudding with remaining 1/2 cup cream cheese and remaining banana cake mix, then top with remaining cream cheese and remaining banana cake mix. Spread remaining pudding over all, filling approximately 1/2 full with whipped cream; refrigerate 1 hour before serving.