2 (1 ounce) squares semisweet chocolate(I used 2oz choc chips)
1 tablespoon milk
1 tablespoon butter
2 bananas, sliced
1 1/2 cups cold milk
1 (3.5 ounce) package instant vanilla pudding mix
1 1/2 cups shredded coconut
1 1/2 cups frozen whipped topping, thawed
2 tablespoons flaked coconut, toasted
Combine chocolate, 1 tablespoon milk, and butter
or margarine in a medium, microwave safe bowl.
Microwave on high for 1 to 1 1/2 minutes, stirring
every 30 seconds. Stir until chocolate is
completely melted. Spread evenly in pie crust.
Arrange banana slices over chocolate.
Pour 1 1/2 cups milk into a large bowl. Add
pudding mix, and beat with wire whisk for 2
minutes. Stir in 1 1/2 cups coconut. Spoon over
banana slices in crust.
Spread whipped topping over pie. Sprinkle with
toasted coconut. Refrigerate 4 hours, or until
set. Store in refrigerator.
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