Banana Royale Pie - cooking recipe

Ingredients

2 containers 8 oz. each pineapple yogurt
1/4 c. milk
2 pkg. 3 1/2 oz. each instant banana pudding and pie filling mix
2 containers frozen nondairy whipped topping, thawed
1 prepared 9-inch graham cracker crust
1 large banana
1/2 c. coconut (toasted)

Preparation

In
a
large bowl, combine yogurt, milk, rum and pudding mix. With
wire
whisk,
beat
until
thickened.
Fold whipped topping into
pudding
mixture until no streaks remain.
Spoon half of pudding mixture into crust.
Peel and slice the banana; arrange in
single
layer
on pie.
Spoon remaining mixture on top. Sprinkle
toasted coconut around the edge; refrigerate 30 minutes or
until
dessert
time.
Garnish top with additional banana slices, if desired.
Serves 8.