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Paris Madeleine

Coconut Chocolate Banana Cream Pie

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Coconut Chocolate Banana Cream Pie

 

2 medium sliced bananas

1 Keebler chocolate crust

1 package Jell-O sugar-free instant chocolate pudding mix

2/3 cup dry Non-Fat milk

1 ½ cups water

1 cup Cool Whip Free

1 ½ tsp Coconut Extract

2 tbsp flaked coconut

 

 

Layer bananas in the bottom of piecrust. In a large bowl, combine pudding mix, dry milk, and water. Mix well with a wire whisk. Blend in ¼ cup Cool Whip and ¾ tsp coconut extract. Pour mixture evenly over bananas. Refrigerate while preparing topping. In a small bowl combine, remaining ¾ cup Cool Whip and ¾ tsp coconut extract. Spread topping evenly over pudding layer. Sprinkle coconut over top. Refrigerate at least 2 hours.

 

 

Serves 8 @ 3.25 points per serving.


273.8/266.8/164

restart 1 November 14

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