Banana Cream Trifle

1 small box vanilla instant pudding and pie filling
2 cups cold milk
1 (16 ounce) package frozen banana breakfast quick bread loaf,
    thawed and cut into 1-inch cubes (about 6 cups)
3 ripe medium bananas, sliced
1 (8 ounce) container Cool Whip, thawed

Prepare pudding and pie filling in large bowl as directed on package for pudding, using 2 cups milk. Layer half of the bread cubes, pudding, banana slices and whipped topping in 2-quart serving bowl. Repeat layers with remaining ingredients. Cover and refrigerate until serving time but no longer than 24 hours.

Cover and refrigerate any remaining dessert.