Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Easy Coconut Banana Cream Pie




Source of Recipe


Carnation


Recipe Introduction


The smoothness of banana cream pie is complemented with a touch of coconut


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