Another winner from Mom, this refreshing dessert is so awesome to serve in the summer and it feeds a lot! Although it is an American dessert, it reminds of us our trip to Hawaii and the Polynesian Cultural Center.
CRUST
2 cups graham cracker crumbs (about fourteen 5x2 1/2-inch crackers)
1/2 cup butter or 1/2 cup margarine, melted
FILLING
2 (3 1/2 ounce) packages instant banana pudding mix
3 cups of cold milk
3/4 cup shredded coconut
1/2 teaspoon rum extract
3 ripe bananas, sliced
1 (20 ounce) can crushed pineapple, well drained
1 (8 ounce) container frozen whipped topping, thawed
Directions
1 FOR CRUST: Combine crumbs and butter in medium bowl; mix well.
2 Press crumb mixture onto bottom of 12x8-inch baking dish.
3 FOR FILLING: Prepare pudding mix in large bowl according to package directions using 3 cups milk.
4 Stir in coconut and rum extract.
5 Arrange banana slices over crust.
6 Spoon pudding mixture over bananas to cover completely.
7 In medium bowl, combine pineapple and whipped topping; spread over pudding mixture.
8 Refrigerate at least 30 minutes or up to 2 hours before serving.
1 FOR CRUST: Combine crumbs and butter in medium bowl; mix well.
2 Press crumb mixture onto bottom of 12x8-inch baking dish.
3 FOR FILLING: Prepare pudding mix in large bowl according to package directions using 3 cups milk.
4 Stir in coconut and rum extract.
5 Arrange banana slices over crust.
6 Spoon pudding mixture over bananas to cover completely.
7 In medium bowl, combine pineapple and whipped topping; spread over pudding mixture.
8 Refrigerate at least 30 minutes or up to 2 hours before serving.
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