Coconut Banana Cream Pie
By Dianne Wells travellingirl
Quick and easy dessert that is a crowd pleaser anytime! I lived in Puerto Rico for a year and had lots of coconuts that I grated and froze to bring back home, so I found lots of recipes using coconut to use my bounty.
prebaked 9" deep dish pie shell
vanilla or banana cream instant pudding mix
(8oz) tub cool whip
med. bananas, sliced and dipped in lemon juice
toasted coconut for garnish
1Combine 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.