For crust, combine crumbs and butter in medium bowl; mix well. Press crumb mixture onto bottom of 12x8 inch baking dish. For filling, prepare pudding mix in large bowl according to package directions, using 3 cup milk. Stir in coconut and rum extract. Arrange banana slices over crust. Spoon pudding mixture over bananas to cover completely. In medium bowl, combine pineapple and whipped topping; spread over pudding mixture. Refrigerate at least 30 minutes or up to 2 hours before serving.
By Robin from Washington, IA
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