Preheat oven to 350 degrees and spray cake pans with pam baking spray

Follow the directions on the back of the cake box to make the batter

Divide the batter between the three pans

Bake in the oven for 25-30 minutes or until a toothpick comes out clean

Once baked, allow to cool completely

Using a cake leveler, slice off the rounded tops to make the cakes leveled

Using a large mixing bowl, beat together the banana pudding and milk for about 5 minutes.

Mix in the Sweetened condensed milk until smooth

Mix in the cream cheese until smooth

Fold in the cool whip until smooth

Scoop the pudding into the piping bag

Using a standing mixer, beat all the frosting ingredients until creamy and stiff peaks

Scoop into the piping bag

Place one cake round onto the cake board

Using the cake frosting, pipe a thick outline around the edge of the cake. This will be the barrier to keep the pudding in the middle

Pipe pudding into the middle of the cake layer

Place the second cake layer on top of the first one

Repeat steps with the frosting and pudding with the second cake layer

Place the third cake layer on top

Using the remaining frosting, frost entire cake

Sprinkle the toasted coconut onto the bottom of the cake

Pour the caramel sauce into the squeeze bottle and squeeze it along the top edge of the cake that way the sauce drips down along the sides.

Using the remaining frosting in the piping bag, pipe dollops of frosting along the top

Sprinkle with toasted coconut and place a Nilla wafer cookie against the frosting dollops

Place in the fridge for 1 hour to allow the frosting to harden before cutting into slices and enjoying.