Lightly coat a 9-inch tart pan with removable bottom with nonstick cooking spray; set aside. In a medium bowl, stir together the ¼ cup cream cheese and the butter. Add oats, flour, coconut and brown sugar. Using your hands, knead oat mixture and form into a ball.
Press oat mixture evenly onto the bottom and up the side of the prepared pan. Bake about 12 minutes or until lightly browned. Cool completely on a wire rack.
In a blender, combine milk, the ½ cup cream cheese and the dry pudding mix. Cover and blend until smooth.
Arrange banana slices in cooled crust. Pour filling over banana slices; spread evenly. Cover and chill about 2 hours or until filling is set. To serve, top tart with berries.
Tip: Sugar Substitutes: We do not recommend using brown sugar substitute for this recipe.
162 calories;6 g fat(4 g sat); 2 g fiber; 23 g carbohydrates; 5 g protein; 8 mcg folate; 16 mg cholesterol; 9 g sugars; 388 IU vitamin A; 4 mg vitamin C; 90 mg calcium; 262 mg sodium; 165 mg potassium