Caribbean Banana Coconut Cream Pie February Newsletter 1998 p. 11
1/4 cup flaked coconut -divided 1 (6-oz) Keebler graham cracker crust 2 cups (2 medium) sliced bananas 1 (4 serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 2/3 cups water 1 teaspoon coconut extract 1 cup Cool Whip Free 1 teaspoon rum extract
Sprinkle 2 tablespoons coconut into piecrust. Evenly layer bananas over top. In a medium saucepan, combine dry pudding mix, dry milk powder, and water. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat. Stir in coconut extract. Spoon hot mixture over bananas. Refrigerate for at least 2 hours. Just before serving, in a small bowl, combine Cool Whip Free and rum extract. Spread topping mixture over set filling and sprinkle remaining 2 tablespoons coconut over top. Cut into 8 servings.
Serves 8 - each serving equals: HE: 1/2 Br, 1/2 Fr, 1/4 SM, 1 Sl, 3 OC 198 Calories, 6g Fa, 3g Pr, 33g Ca, 235mg So, 72 Cl, 1g Fi DIABETIC: 1 1/2 St/Ca, 1Fa, 1/2 Fr Hint: to prevent bananas from turning brown, mix with 1 teaspoon lemon juice or sprinkle with Fruit Fresh
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