6 Fruity And Fantastic Dessert Recipes

Kraft tells us that:

 

“Bananas, pineapples and coconut add tropical flavors to this luscious cream pie. It’s perfection in a shortbread cookie crumb crust.”

 

This means that the dessert is the perfectly creamy, amazing pie that is unlike any other.  I have truly never had a dessert like this one before.  It makes me feel like I’m somewhere else and so tasty.

 

Ingredients

25 square shortbread cookies, finely crushed (about 1-1/2 cups)

1-2/3 cups BAKER’S ANGEL FLAKE Coconut, divided

1/3 cup Land O’ Lakes butter or margarine, melted

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1-1/2 cups McArthur cold milk

1 large banana, sliced

1 can (8 oz.) crushed Dole pineapple in juice, well drained

1-1/2 cups thawed COOL WHIP Whipped Topping

1/2 cup BAKER’S ANGEL FLAKE Coconut, toasted

 

Instructions

  • Heat oven to 325°F.
  • Mix cookie crumbs, 2/3 cup untoasted coconut and butter in medium bowl until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min. or until golden brown. Cool.
  • Beat pudding mix and milk in large bowl with whisk 2 min. Stir in remaining untoasted coconut. Arrange banana slices on bottom of crust; cover with pudding mixture. Gently stir pineapple into COOL WHIP; spread over pudding layer. Sprinkle with toasted coconut.
  • Refrigerate 4 hours or until firm.

 

USE THE RED NEXT PAGE LINK BELOW FOR ANOTHER FRUIT DESSERT RECIPE.

 

 

Quick Tip: Make sure the milk is cold so the Jell-o holds together faster and better.

 

Thank you to Kraft for this awesome recipe!

 

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