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Cream: Coconut Banana Cream Pie




Source of Recipe


Nestle'


List of Ingredients




1 prebaked 9-inch (4-cup volume) deep-dish pie shell
1 can (14 oz.) CARNATION Sweetened Condensed Milk
1 cup cold water
1 pkg. (3.4 oz.) vanilla or banana cream instant pudding and pie filling
1 cup flaked coconut
1 container (8 oz.) frozen whipped topping, thawed, divided
2 medium bananas, sliced, dipped in lemon juice
1 garnish of toasted or tinted flaked coconut (optional)


Recipe



COMBINE sweetened condensed milk and water in large bowl. Add pudding and coconut; mix well. Fold in 1 1/2 cups whipped topping.

ARRANGE single layer of bananas on bottom of pie crust. Pour filling into crust. Top with remaining whipped topping. Refrigerate for 4 hours or until very set. Top with toasted or tinted coconut.

NOTE: To make 2 pies, divide filling between 2 prebaked 9-inch (2-cup volume each) pie crusts. Top with remaining whipped topping.

SERVES 8