Ingredients1 h servings 408
- Preheat oven to 300 degrees F (150 degrees C).
- In a medium bowl, use fingers to mix together coconut, flour and sugar with butter until a crumbly mixture is formed. Spread on a baking sheet.
- Bake in preheated oven until light brown, stirring occasionally, 45 minutes.
- Prepare pudding mix with cold milk according to package directions. In a 9x13 inch dish, sprinkle two-thirds of the coconut mixture. Spread the prepared pudding over the crust. Top with sliced bananas and whipped topping. Sprinkle remaining crust on top and refrigerate until serving.
Per Serving: 408 calories; 25.2 39.3 6.7 41 188 Full nutrition
ReviewsRead all reviews 23
This was GRRREAT! My husband loved it I even thought it was pretty good. I loved the crust it was Awesome! I did make a few small adjustment I used 2 regular sized boxes of bananna creme pudding...
This was a wonderful, portable desert. I forgot to buy cool whip, so I had to substitute with a pint of heavy cream. I whipped it up with 2 Tablespoons of powdered sugar and 1/2 teaspoon of le...
This is great! I made it for a potluck, and made one small change- I layered the crust mixture/pudding/bananas parfait style in a great big glass bowl- beautiful, and super good!
I made this for company and got rave reviews. Here are a couple of changes I made: Use Brown sugar instead of white in the crust. I used the pudding recipe from Banana Pudding IV, it was richer ...
This was a nice change from the old Nilla wafers and banana pudding mixture. We really liked the texture of the "crumblys". However, like other reviewers mentioned, it did NOT take 45 minutes to...
I have made this four times already! My family loves, loves, loves, it! My husband says it is the only pudding dessert that he really likes. The crunchy crust and topping is what makes this s...
A complete success! It gave the traditional old banana pudding just the right kick it needed. Very tropical tasting!