2 cups graham cracker crumbs
1/4 cup honey
2 small boxes fat-free vanilla pudding
2 cups nonfat milk
3 tablespoons sugar
4 ripe medium bananas, sliced
3/4 cup coconut
8 ounces frozen light nondairy whipped topping, thawed
1/2 cup walnuts
Using a fork, combine graham cracker crumbs and honey in a small mixing bowl. Press into the bottom of a 13 x 9 x 2 inch pan. In a medium bowl, whisk together the instant vanilla pudding and milk until thickened, about 90 seconds; set aside. In another bowl, beat together cream cheese and sugar using a mixer on low speed. Using a rubber spatula, fold in the pudding until blended. Spread pudding mixture over graham cracker crust.
Arrange bananas on top of pudding mixture; sprinkle with coconut. Spread on nondairy whipped topping; sprinkle on nuts. Cover and chill at least two hours.