Back To The Islands Pie
Graham Cracker Crust 2 cups graham cracker crumbs 1/2 cup butter, melted 3 Tablespoon sugar 2 Tablespoons vanilla flavoring Filling 8 oz. cream cheese, softened 1 – 3.4 oz. pkg. instant vanilla pudding 2 1/2 cups milk 2/3 cup coconut Fruit 2 bananas, sliced 1 cup chopped mango, fresh or frozen 1 – 8 oz can crushed pineapple, drained Topping 8 oz. frozen whipped topping, thawed 1/4 teaspoon coconut flavoring 1/3 cup chopped macadamia nuts Pre-heat oven to 350 degrees. Melt butter and add to rest of crust ingredients. Press into 9 1/2 inch glass pie plate and bake for 10 minutes. Let crust cool before adding filling. Beat together cream cheese and milk. Add instant vanilla pudding and beat well for about 2 minutes. Add coconut and blend well. Slice bananas and place over crust. Cover bananas with pudding mixture. Drain pineapple and mix with chopped mango. Sprinkle mango and pineapple over pudding mixture. Mix together frozen whipped topping and coconut flavoring. Spread over pie. Sprinkle with chopped macadamia nuts. Chill. Serve pie chilled. Serves 8.
©2019 All Rights Reserved. Online Marketing by Chisano Marketing Group.