Layer bottoms of pie crust with drained pineapple.
Then layer with coconut cream pie filling and layer of banana cream pie filling.
Sprinkle with flaked coconut and pineapple chunks. Spread whipped cream over pies.
Chill and serve.
Serves 12 to 18 people.
Prepare whipped topping mix as directed.
Prepare pie filling, reducing milk to 2 cups.
Blend in half whipped topping.
Arrange banana in shell and put pudding mixture in shell.
Garnish with remaining whipped topping.
Chill at least 1 hour.
Combine sugar and corn starch. Add beaten egg yolks, milk and cream and mix well. Mix pawpaw pulp and mashed banana, add to egg mixture.
Cook and stir constantly over medium-low heat until thickened to the consistency of thick chunky pudding (think banana cream pie filling). Let cool.
Make meringue by beating the egg whites stiff with 3 tablespoons sugar, a pinch of salt and cream of tartar.
Pour custard into baked pastry shell and cover with meringue. Bake at 350 degrees for 12 minutes or until meringue is browned.
medium-sized bowl, combine cream cheese with 1/2 tablespoon
Pie filling:.
Arrange the banana slices on the bottom of the crust.
Pour milk and the mixes into mixing bowl and beat for two minutes.
Stir in the cup of whipped topping and refrigerate.
If you wish you can drizzle the top with caramel syrup before serving.
Crust:.
mix gluten-free flour, melted margarine, and brown sugar. Spread the mixture evenly in a pan and bake for 20 minutes. After the first 10 minutes of baking you should mix up the mixture a bit and re-spread it for more even browning.
g yolks. Once the pastry cream starts to boil, transfer
baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
or 10 inch pie plate.
PIE FILLING:
Mix first three
In mixing bowl, combine pie filling mix, whipped topping mix, milk and vanilla on low speed of electric mixer until blended. Increase speed and beat until very thick, about 3 minutes.
Pour 1/3 of mixture into crust.
Layer slices of banana on top, reserve 1/2 banana for garnish.
Pour remaining filling into crust.
Chill 2 hours.
Garnish with sliced banana and additional whipped topping, if desired.
Slice banana into pie shell.
Prepare pie filling mix as directed, using 2 1/2 cups milk.
Fold in 1/2 cup of the whipped topping and pour over banana in shell.
Chill at least 3 hours.
In baked pie shell, slice banana into shell.
Prepare pie filling mix as directed on box, using 2 1/2 cups cold milk.
Fold in 1/2 cup whipped cream and pour over bananas in pie shell. Chill at least 3 hours.
Top with remaining Cool Whip.
Garnish with banana slices and mint if desired.
In small bowl, blend pie filling mix, whipped topping mix, milk and vanilla on low speed of electric mixer.
Increase speed to high and beat until very thick, about 3 minutes.
Pour 1/3 of mixture into crust.
Layer slices of banana on top, reserving 1/2 banana for garnish.
Pour remaining filling into crust.
Chill until set, about 1 hour.
Garnish with banana slices and additional whipped topping, if desired.
To prevent darkening, dip banana slices for garnishing in lemon juice.
Slice bananas in pie shell.
Prepare pie filling as directed on package for pie, using 2 1/2 cup milk.
Fold in 1/2 cup whipped topping and pour over bananas in shell.
Chill 1 to 3 hours.
Add remaining topping; garnish with bananas and mint.
he crust.
Press the pie crust into a 9 inch
Slice bananas into cooled pie shell.
Prepare pie filling as directed for pie, using 2 1/2 cups cold milk.
Fold in 1/2 cup of the whipped topping.
Garnish with banana slices on top, if desired.
Mix the pie filling with 3 cups milk.
When mixed well, add the Cool Whip.
Stir until the Cool Whip and pie filling are mixed well.
Then layer in large bowl wafers, bananas and pie filling. keep doing this until you have used all of it.
Crush up 10 wafers to sprinkle over top.
Arrange banana slices on bottom of crust; set aside.
Pour milk into medium bowl.
Add pie filling mix.
Beat with wire whisk 1 minute or until well blended.
Pour mixture at once into crust. Cover with chocolate Cool Whip.
Refrigerate 3 hours or until set. Yields 6 to 8 servings.
In a mixing bowl, combine pie filling mix, whipped topping mix, milk and vanilla on low speed until blended.
Increase speed and beat until very thick, about 3 minutes.
Pour 1/3 of mixture into crust.
Layer slices of bananas on top (save 1 banana for the top).
Pour remaining filling into crust.
Chill 2 hours.
Garnish with sliced bananas and additional whipped topping, if desired.
Put 1/2 of cake mix into a 9 x 13-inch pan; bake a thin layer. (Make cupcakes out of rest.)
Cook the vanilla pie filling, or make a 3-cup cream pie filling recipe.
Stir into hot filling the cream cheese.
Pour over cooled cake layer.
Mix Dream Whip, milk and sugar until thick and blend in cream cheese. Alternate layers of bananas and cream cheese (B-C-B-C); leave a well in center of pie
or heap sides with cream. Fill in center of pie with blueberry pie filling. \"Refrigerate.\"