Ingredients

1 Keebler chocolate-flavored piecrust
2 cups sliced bananas
1 package Jell-O sugar-free instant chocolate pudding mix
2/3 cup Carnation nonfat dry milk powder
1 1/3 cups water
1 cup Cool Whip Lite
1 1/2 teaspoon coconut extract
2 tablespoons flaked coconut

Directions

Layer sliced banana in piecrust. In a medium bowl, combine dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip and 3/4 teaspoon coconut extract. Spread mixture evenly over the bananas. Refrigerate. In another bowl, mix remaining Cool Whip and remaining 3/4 teaspoon coconut extract. Spread over top of set pie. Sprinkle with coconut. Refrigerate for at least another 2 hours. Serve.

JoAnna Lund developed this special pie on a dare. It is a low-fat pie filled with banana, coconut and chocolate pudding.

Dwayne's Coconut Banana Chocolate Cream Pie
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