Double-Chocolate Coconut Banana Cream Pie
- 6 Tbsp. butter or margarine, divided
- 25 vanilla wafers, finely crushed
- 2 Tbsp. sugar
- 1 pkg. (4 oz.) BAKER'S Bittersweet Chocolate, broken into pieces
- 2 bananas, sliced
- 1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided
- 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
- 1-3/4 cups cold milk
- 1 tsp. almond extract
- 1 cup thawed COOL WHIP Whipped Topping
- Melt 4 Tbsp.
- butter; pour into medium bowl.
- Stir in wafer crumbs and sugar.
- Reserve 1 Tbsp.
- for later use; press remaining crumb mixture onto bottom and up side of 9-inch pie plate.
- Microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min.
- or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
- Drizzle over bottom of crust; top with bananas and 1/4 cup coconut.
- Beat pudding mix and milk with whisk 2 min.
- ; stir in extract.
- Pour over coconut.
- Refrigerate 4 hours or until firm.
- Top with COOL WHIP, remaining coconut and reserved crumb mixture just before serving.
butter, vanilla wafers, sugar, s bittersweet chocolate, bananas, s angel, cold milk, almond extract
Taken from www.kraftrecipes.com/recipes/double-chocolate-coconut-banana-cream-pie-162899.aspx (may not work)