A chocolate coconut crust is the foundation to this cream pie with a layer of bananas nestled between the crust the light and airy chocolate mousse.
INGREDIENTS (for 8 servings):
- 3 tablespoons butter
- 3 (1 ounce) squares semisweet chocolate, chopped
- 2 1/2 cups flaked coconut, toasted
- 2 (1.3 ounce) envelopes whipped topping mix
- 1 cup milk
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 1/2 cups milk
- 2 bananas, sliced
- 8 maraschino cherries
Have ready a greased 9 inch pie plate. In a saucepan over low heat, melt butter. Stir in chopped chocolate until melted. Reserve 1/4 cup toasted coconut and set aside. Mix remaining 1 1/4 cup toasted coconut into chocolate mixture. Press coated coconut over bottom and up sides of pie plate. Refrigerate 20 minutes or until firm.
In a medium bowl, beat topping mix and 1 cup of milk with mixer until soft peaks form. reserve 1 cup for garnish and set aside in refrigerator. to the remaining whipped topping, beat in pudding mix and remaining 1 1/2 cup milk. Beat until mixture mounds when dropped from beaters.
Arrange banana slices on bottom and up the side of pie shell. Spoon chocolate pudding mixture over bananas. Refrigerate at least 1 hour to set. To serve, garnish with reserved whipped topping, toasted coconut and the cherries.