Easy Coconut Banana Cream Pie - cooking recipe

Ingredients

1 prebaked 9-inch deep dish pie crust
2 medium bananas, sliced,dipped in lemon juice
1 (14 ounce) can sweetened condensed milk
1 cup cold water
1 (4 ounce) package vanilla instant pudding mix or (4 ounce) package banana cream instant pudding
1 cup flaked coconut
1 (8 ounce) container frozen whipped topping, thawed,divided
2 medium bananas, sliced dipped in lemon juice
flaked coconut (Toasted or tinted) (optional)

Preparation

Combine Sweetened Condensed Milk and water in large bowl.
Add pudding mix and coconut;mix well.
Fold in One and a Half cups of the whipped topping.
Arrange single layer of the bananas on bottom of pie shell.
Pour filling into crust.
Top with remaining whipped topping.
Refrigerate for four hours or until very set.
Top with either tinted or toasted coconut.
Note: To make two pies, divide filling between 2 prebaked 9-inch regular pie shells.
Top with remaining whipped topping.
Another Note: Please plan ahead as this pie has to chill.