Hawaiian Pudding - cooking recipe

Ingredients

2 c. graham cracker crumbs
3/4 stick melted margarine
3 bananas
1 large Cool Whip
1 can Eagle Brand milk
1/3 c. lemon juice
1 c. coconut
1 c. chopped pecans
1 (No. 2) can pineapple (chunks or crushed)

Preparation

Mix graham cracker crumbs and melted margarine.
Spread in bottom of sheet pan or Tupperware container.
Pat down.
Slice 3 bananas and put on top of crumbs.
Mix milk and lemon juice.
Pour on top of bananas.
Spread pineapple (well drained) over top. Sprinkle 1 cup coconut over the pineapple.
Add chopped pecans over the coconut.
Cover the top with Cool Whip.
You may add a small amount of coconut and pecans on top, if desired.
Cover and store in refrigerator.