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Desserts

Double-Chocolate Coconut Banana Cream Pie

photo by:kraft
Melted chocolate is topped with bananas and coconut in a cookie-crumb crust and then covered with chocolate pudding to make this easy cream pie.
time
prep:
20 min
total:
4 hr 20 min
servings
total:
10 servings

What You Need

6
Tbsp.  butter or margarine, divided
25
 vanilla wafers, finely crushed
2
Tbsp.  sugar
1
pkg.  (4 oz.) BAKER'S Bittersweet Chocolate, broken into pieces
2
 bananas, sliced
1/2
cup  BAKER'S ANGEL FLAKE Coconut, toasted, divided
1
pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
1-3/4
cups  cold milk
1
tsp.  almond extract
1
cup   thawed COOL WHIP Whipped Topping

Make It

MELT 4 Tbsp. butter; pour into medium bowl. Stir in wafer crumbs and sugar. Reserve 1 Tbsp. for later use; press remaining crumb mixture onto bottom and up side of 9-inch pie plate.

MICROWAVE chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Drizzle over bottom of crust; top with bananas and 1/4 cup coconut.

BEAT pudding mix and milk with whisk 2 min.; stir in extract. Pour over coconut.

REFRIGERATE 4 hours or until firm. Top with COOL WHIP, remaining coconut and reserved crumb mixture just before serving.

Kraft Kitchens Tips

Size-Wise
Enjoy this easy-to-make cream pie as a special treat on occasion.
How to Toast Coconut
Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!
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