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Categories:Viewed: 64 - Published at: 4 years ago
Ingredients
- 1 c. flour
- 1 stick oleo
- 2/3 c. chopped pecans
- 1 (8 oz.) can crushed pineapple (undrained)
- 1 Tbsp. sugar
- 1 c. milk
- 1 (4 3/4 oz.) pkg. vanilla flavored pudding and pie filling mix
- 1 (8 oz.) carton sour cream
- 1 c. flaked coconut
- 1 to 2 medium bananas, sliced
- 1 (9 oz.) carton Cool Whip, thawed
Method
- Blend flour, oleo and pecans.
- Press into bottom of 9 x 9-inch pan or dish.
- Bake 20 minutes at 350°; cool.
- Combine pineapple, sugar, milk and pudding mix in a medium saucepan.
- Cook over medium heat, stirring constantly, until mixture comes to a boil.
- Remove from heat.
- Add a small amount of hot mixture to sour cream, mixing well.
- Add sour cream mixture to remaining hot mixture, mixing well.
- Stir in coconut; allow to cool.
