Banana-Coconut Cream Pie

An easier-than-pie dessert reminiscent of banana cream pie. Mmm! ...MORE + LESS -

2 cups (500 mL) Bisquick* mix

2 tbsp (25 mL) sugar

1/4 cup (50 mL) butter or margarine, firm

1 pkg (4- serving size) vanilla instant pudding & pie filling mix

1 3/4 cups (425 mL) milk

2 medium bananas, sliced

1 cup (250 mL) whipping cream, whipped

1/2 cup (125 mL) toasted shredded coconut

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1

Heat oven to 375°F (190°C) for shiny metal pan or 350°F (180°C) for dark or non-stick pan. Mix Bisquick* mix and sugar in medium bowl.
2

Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased 9 -inch (23cm) square pan.
3

Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
4

Make pudding mix as directed on package for pudding, using 1 3/4 cups (425 mL) milk; spread over crust.
5

Top with banana slices. Spread whipped cream over top. Sprinkle with coconut.
6

Cover and refrigerate at least 1 hour but no longer than 24 hours.