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Categories:Viewed: 46 - Published at: 6 years ago
Ingredients
- 2 c. shredded coconut
- 1/3 c. Parkay margarine, melted
- 1 small pkg. vanilla pudding and pie filling mix
- 1/2 c. heavy cream, whipped
- 1 1/2 c. miniature marshmallows
- 2 bananas, sliced
Method
- Combine coconut and margarine in skillet.
- Cook over low heat, stirring frequently, until coconut is toasted and golden brown (will burn easily).
- Press in 9-inch pie plate to form crust. Chill.
- Prepare mix as directed for pie filling on package, except using 1 3/4 cups milk.
- Cover with waxed paper and chill.
- Fold in whipped cream and marshmallows after cool.
- Slice bananas into crust.
- Pour filling over bananas.
- Chill several hours.
