Cheesecake Banana Pudding with Caramel Syrup, Toasted Coconut and Pecans

1 cup coconut
1/2 cup chopped pecans
3 (8 ounce) packages Philadelphia Cream Cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (5.1 ounce) package Jello Vanilla Instant Pudding & Pie Filling
2 cups milk
1 teaspoon vanilla extract
1 (8 ounce) container Cool Whip
1/2 cup caramel sundae syrup
4 large ripe bananas, sliced
1 (12 ounce) box vanilla wafers

Toast coconut and pecans in microwave, stirring every few seconds to keep from scorching. Set aside.

Beat cream cheese and condensed milk at medium speed with electric mixer for 2 minutes.

Beat dry pudding mix and milk in large bowl at medium speed with electric mixer for 2 minutes. Add vanilla extract and beat 30 seconds. Add cream cheese mixture and beat 1 minute. Fold in whipped topping.

Spoon 1/3 pudding mixture into 4-quart bowl. Drizzle with about 2 1/2 tablespoons caramel syrup. Sprinkle with 1/3 coconut and pecan mixture. Layer with 1/3 each of bananas and vanilla wafers. Repeat layers twice with pudding mixture, caramel syrup, bananas, and ending with vanilla wafers, flat sides down, placed in a single ring, around edge of bowl. Cover and chill at least 4 hours.