Coconut Banana Cream Pie
|1||prebaked 9" deep dish pie shell|
|1 can(s)||condensed milk|
|1 c||cold water|
|1 pkg||vanilla or banana cream instant pudding mix|
|1 c||flaked coconut|
|1||(8oz) tub cool whip|
|2||med. bananas, sliced and dipped in lemon juice|
|toasted coconut for garnish|
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DirectionsCombine condensed milk and water. Add pudding and coconut and mix well.Fold in 1 1/2 cup Cool whip. Arrange a single layer of bananas on the bottom of the prebaked pie shell. Pour filling over bananas amd top with remaining Cool Whip. Refrigerate 4 hrs. Top with toasted coconut before serving You may use 2 regular pie shells to make 2 pies.