Makes: 16 servings at 56o each.Prep: 20 minutes. Chill: overnight.
1. Separately prepare puddings following package directions, using milk, in 2 separate bowls.
2. Separate ladyfingers; split each in half along length. Arrange halves, rounded side out, over bottom and upright in one row around side of 3-1/2-quart glass bowl. Place layer of bananas over ladyfingers in bottom.
3. Spoon white chocolate pudding into bowl, reserving 1/2 cup. Set aside enough ladyfinger halves to place around side of bowl, on top of first row. Place any remaining ladyfinger halves on top of white chocolate pudding. Top with bananas. Add final row of ladyfingers around outside, fitting them snugly together.
4. Spoon dark chocolate pudding over bananas. Dollop reserved white pudding on top; swirl into pattern. Cover and refrigerate overnight.