Tropical Sour Cream Dessert

• 1 c. flour
• 1 stick oleo
• 2/3 c. chopped pecans
• 1 (8 oz.) can crushed pineapple (undrained)
• 1 Tbsp. sugar
• 1 c. milk
• 1 (4 3/4 oz.) pkg. vanilla flavored pudding and pie filling mix
• 1 (8 oz.) carton sour cream
• 1 c. flaked coconut
• 1 to 2 medium bananas, sliced
• 1 (9 oz.) carton Cool Whip, thawed

1. Blend flour, oleo and pecans.
2. Press into bottom of 9 x 9-inch pan or dish.
3. Bake 20 minutes at 350u0b0; cool.
4. Combine pineapple, sugar, milk and pudding mix in a medium saucepan.
5. Cook over medium heat, stirring constantly, until mixture comes to a boil.
6. Remove from heat.
7. Add a small amount of hot mixture to sour cream, mixing well.
8. Add sour cream mixture to remaining hot mixture, mixing well.
9. Stir in coconut; allow to cool.

flour, oleo, pecans, pineapple, sugar, milk, vanilla flavored pudding, sour cream, flaked coconut, bananas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=623736 (may not work)