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1 deep dish pie crust
2 squares semi-sweet chocolate
1 Tbsp milk
1 Tbsp butter or margarine
2 bananas, sliced
1 1/2 cup cold milk
1 pkg (4 serving) vanilla flavor instant pudding & pie filling
1 1/2 cup shredded coconut
1 1/2 cup frozen whipped topping, thawed
Shredded coconut, toasted
Bake pie crust according to package directions. Cool. Microwave
chocolate, 1 Tbsp milk and butter in medium microwave safe bowl on
high for 1 to 1-1/2 minutes stirring every 30 seconds. Stir until
chocolate is completely melted. Spread evenly in pie crust. Arrange
banana slices over chocolate. Pour 1-1/2 cups milk into large
bowl. Add pudding mix; beat with wire whisk 2 minutes. Stir in
1-1/2 cups coconut. Spoon over banana slices in crust. Spread
whipped topping over pie. Sprinkle with toasted coconut. Refrigerate
4 hours or until set. Store in refrigerator. 8 servings.
2 squares semi-sweet chocolate
1 Tbsp milk
1 Tbsp butter or margarine
2 bananas, sliced
1 1/2 cup cold milk
1 pkg (4 serving) vanilla flavor instant pudding & pie filling
1 1/2 cup shredded coconut
1 1/2 cup frozen whipped topping, thawed
Shredded coconut, toasted
Bake pie crust according to package directions. Cool. Microwave
chocolate, 1 Tbsp milk and butter in medium microwave safe bowl on
high for 1 to 1-1/2 minutes stirring every 30 seconds. Stir until
chocolate is completely melted. Spread evenly in pie crust. Arrange
banana slices over chocolate. Pour 1-1/2 cups milk into large
bowl. Add pudding mix; beat with wire whisk 2 minutes. Stir in
1-1/2 cups coconut. Spoon over banana slices in crust. Spread
whipped topping over pie. Sprinkle with toasted coconut. Refrigerate
4 hours or until set. Store in refrigerator. 8 servings.
