1 cookie pie crust
1 can (14 oz) sweetened condensed milk
1 cup cold water
1 package (small) banana cream pudding
1 cup flaked coconut
1 container cool whip
2-3 medium bananas dipped in lemon juice
toasted flaked coconut (toast on 500 degrees... but keep a close eye on it, stirring frequently to prevent burning)
As for pie crusts, you could purchase one, or you can google cookie pie crusts and make one yourself... much more delicious, and thicker. Yum! I used Nilla wafers, but a chocolate cookie crust would have been delicious too.
Combine sweetened condensed milk and water in mixer Add pudding mix and coconut; mix well. Fold in 1 1/2 cups cool whip.
Arrange single layer of bananas on bottom of pie crust. Pour half the filling into crust. Add another layer of bananas and top with the remaining filling. Refrigerate 4 hours or until set (freezer works well too). Top with toasted coconut.
(Note: recipe makes enough for 1 enormous pie, or two regular sized 9 in. pies. Also, some suggest using vanilla pudding and adding pineapple tidbits instead of banana. I haven’t tried this, but I bet it would be delicious... a tropical delight!)
