When you stir up rum extract and coconut with bananas, you can enjoy the flavors the Bahamas are famous for the world over!!!
2 cups (2 medium) diced bananas 1 (6 ounce) Keebler graham cracker piecrust 1 (4 serving) package JELL-O sugar free instant banana cream pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 1/4 cups water 1 cup Cool Whip Lite* 1 teaspoon rum extract 1 teaspoon coconut extract 2 table spoons purchased graham cracker crumbs or 2 (2 1/2 inch_ graham cracker squares, made into crumbs 2 tablespoons (1/2 ounce) chopped pecans 2 tablespoons flaked coconut
Layer bananas in piecrust. In a large bowl, combine dry pudding mix, dry milk powder and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite and rum extract. Spread pudding mixture evenly over bananas. Refrigerate while preparing topping. In a small bowl combine remaining 3/4 cup Cook Whip Lite and coconut extract. Spread topping mixture evenly over filling. In a small bowl, combine graham cracker crumbs, pecans and coconut. Evenly sprinkle mixture over top. Refrigerate for at least 30 minutes. Cut into 8 servings.
HINTS: 1. To prevent bananas from turing brown. mix with 1 teaspoon lemon juice or sprinkle with Fruit Fresh. 2. A self seal sandwich bag works great for crushing graham crackers.
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