If you love chocolate and coconut, this is the only dessert for you! A rich and refreshing chocolate and coconut dream! Note: To toast coconut, spread in shallow pan and bake in 375 degree oven, 10 minutes or until golden.
Ingredients
- 3 tablespoons butter
- 3 squaress semisweet chocolate , 1 ounce
- 2.5 cups flaked coconut , toasted
- 2 envelopess whipped topping mix , 1.3 ounce
- 1 cup milk
- 1 package instant chocolate pudding mix , 3.9 ounce
- 1.5 cups milk
- 2 bananas , sliced
- 8 maraschinos cherries
Instructions
-
1
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.
-
2
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.
-
3
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.
Nutrition Facts
Per serving
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