(by Shirley McNevich)
1 Keebler 9" ready-made graham cracker crust (or make your own)
2 ripe bananas
1 - 8oz. Philadelphia cream cheese
2 cups milk
1 - 3.75oz. box Jell-O vanilla INSTANT pudding/pie filling
1/2 of a 7oz. bag Baker's angelflake coconut (toasted if you wish)
In a mixer add cream cheese and 1/2 cup of the milk--beat. Add pudding mix and the other 1 1/2 cups milk--beat until smooth. Remove bowl from mixer. Slice the bananas into coin shaped pieces--place all of the banana pieces into the graham cracker crust. Pour the cream cheese mixture on top of the bananas--use a spatula to even out the batter. Refrigerate overnight. Before serving, add the coconut (untoasted OR toasted) by sprinkling it on top of the pie.
No comments:
Post a Comment