Banana Royale Pie

• 2 containers 8 oz. each pineapple yogurt
• 1/4 c. milk
• 2 pkg. 3 1/2 oz. each instant banana pudding and pie filling mix
• 2 containers frozen nondairy whipped topping, thawed
• 1 prepared 9-inch graham cracker crust
• 1 large banana
• 1/2 c. coconut (toasted)

1. In
2. a
3. large bowl, combine yogurt, milk, rum and pudding mix. With
4. wire
5. whisk,
6. beat
7. until
8. thickened.
9. Fold whipped topping into
10. pudding
11. mixture until no streaks remain.
12. Spoon half of pudding mixture into crust.
13. Peel and slice the banana; arrange in
14. single
15. layer
16. on pie.
17. Spoon remaining mixture on top. Sprinkle
18. toasted coconut around the edge; refrigerate 30 minutes or
19. until
20. dessert
21. time.
22. Garnish top with additional banana slices, if desired.
23. Serves 8.

containers, milk, topping, graham cracker crust, banana, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=503821 (may not work)