Coconut Banana Chocolate Cream Pie Recipe

Coconut Banana Chocolate Cream Pie Recipe

  • 1 1/3 cups cold water
  • 2/3 cup nonfat dry milk powder
  • 1 (1.4 ounce) package sugar-free instant chocolate pudding mix
  • 1 cup reduced-fat whipped topping, divided
  • 1/2 teaspoon coconut extract, divided
  • 2 medium ripe bananas, cut into 1/4-inch slices
  • 1 chocolate crumb crust (9 inches)
  • 1 tablespoon flaked coconut, toasted
  1. In a bowl, stir water and milk powder until powder is dissolved. Add pudding mix; whisk for 1-2 minutes or until thickened. Fold in 1/4 cup whipped topping and 1/4 teaspoon extract. Layer banana slices in the crust; top with pudding mixture. Cover and refrigerate.
  2. Combine remaining whipped topping and extract; spread over pudding. Sprinkle with coconut. Cover and refrigerate for at least 1 hour before serving.
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