No Bake Double Chocolate Coconut Pie
Serves: 6
Estell Schumm
1 January 1970
Based on User reviews:
55
Spice
44
Sweetness
56
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Have ready a greased 9 inch pie plate
2
In a saucepan over low heat, melt butter
3
Stir in chopped chocolate until melted
4
Reserve 1/4 cup toasted coconut and set aside
5
Mix remaining 1 1/4 cup toasted coconut into chocolate mixture
6
Press coated coconut over bottom and up sides of pie plate
7
Refrigerate 20 minutes or until firm
8
In a medium bowl, beat topping mix and 1 cup of milk with mixer until soft peaks form
9
Reserve 1 cup for garnish and set aside in refrigerator
10
To the remaining whipped topping, beat in pudding mix and remaining 1 1/2 cup milk
11
Beat until mixture mounds when dropped from beaters
12
Arrange banana slices on bottom and up the side of pie shell
13
Spoon chocolate pudding mixture over bananas
14
Refrigerate at least 1 hour to set
15
To serve, garnish with reserved whipped topping, toasted coconut and the cherries