Ambrosia Cream Pie

• 1 cup milk
• 12 cup heavy whipping cream (unwhipped)
• 1 teaspoon rum extract
• 1 (3 1/2 ounce) box vanilla instant pudding mix
• 12 cup whipped cream (whipped)
• 2 (8 ounce) cans crushed pineapple (VERY well drained, squeeze all juice out)
• 13 cup mashed banana (DO NOT use a very ripe brown banana for this!)
• 12 cup toasted coconut
• 14 cup chopped pecans (preferably toasted)
• 1 (9 inch) deep dish pie shells or 1 (10 inch) deep dish pie shells (baked and completely cooled) or 1 (10 inch) graham cracker pie crusts

1. In a small bowl, mix milk, 1/2 cup whipping cream (unwhipped), rum extract and the dry pudding mix; beat at high speed with an electric hand mixer until thick and smooth.
2. Fold in the 1/2 cup whipped cream (already whipped), well-drained pineapple and mashed banana: mix lightly with a spatula or wooden spoon to combine well.
3. Pour the mixture into a baked and cooled pie crust.
4. Sprinkle with coconut and pecans.
5. Refrigerate for 3 or more hours-- YUMMY!

milk, heavy whipping cream, rum, vanilla instant pudding, whipped cream, pineapple, brown banana, coconut, pecans, dish pie shells

Taken from www.food.com/recipe/ambrosia-cream-pie-104619 (may not work)