Ingredients

• 3 tablespoons butter
• 3 , 1 ounce
• 2.5 cups flaked coconut , toasted
• 2 , 1.3 ounce
• 1 cup milk
• 1 , 3.9 ounce
• 1.5 cups milk
• 2 bananas , sliced
• 8 maraschinos cherries

Instructions

1. 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. 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. 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 per serving