Ingredients
Crust
- 2 cups cinnamon graham cracker crumbs
- 1/2 cup butter or margarine, melted
Filling
- 2 packages. instant banana cream pudding mix
- 3 cups cold milk
- 1 3/4 cups shredded coconut
- 1/2 tsp. rum extract
- 3 ripe bananas, sliced
- 1 can crushed pineapple, well drained
- 1 container (8oz.) frozen whipped topping, thawed
Directions
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
Like ThriftyFun on Facebook
