The extra special ingredient is a coconut crust in this pudding made with instant banana pudding mix and whipped topping.
INGREDIENTS (for 1 servings):
- 2 cups flaked coconut
- 2 cups all-purpose flour
- 1 cup butter, softened
- 1/2 cup white sugar
- 2 (5 ounce) packages instant banana pudding mix
- 6 cups cold milk
- 3 bananas, sliced
- 1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 300 degrees F (150 degrees C).
In a medium bowl, use fingers to mix together coconut, flour and sugar with butter until a crumbly mixture is formed. Spread on a baking sheet.
Bake in preheated oven until light brown, stirring occasionally, 45 minutes.
Prepare pudding mix with cold milk according to package directions. In a 9x13 inch dish, sprinkle two-thirds of the coconut mixture. Spread the prepared pudding over the crust. Top with sliced bananas and whipped topping. Sprinkle remaining crust on top and refrigerate until serving.