Hawaiian Delight Dessert

Source: The Pampered Chef

Yield: 12 servings

Crust:
2 cups crushed cinnamon graham crackers; 14 (5 x 2-inch)
1/2 cup butter or margarine, melted

Filling:
2 (3.4 ounce) boxes instant banana cream pudding
3 cups cold milk
3/4 cup shredded coconut
1 teaspoon rum extract
2 large ripe bananas, sliced and quartered
1 (20 ounce) can crushed pineapple, well drained
8 ounces frozen whipped topping, thawed

For crust, combine crumbs and butter; mix well. Press onto bottom of 9 x 13-inch Baker. Refrigerate while preparing filling.

For filling, prepare pudding in Classic 2 Quart Batter Bowl according to package directions using 3 cups milk. Stir in coconut and rum extract; set aside.

Slice bananas with Egg Slicer Plus and then cut each piece into 4 sections. Spread banana pieces over crust. Spread pudding mixture over bananas. Combine pineapple and whipped topping. Spread over pudding mixture. Refrigerate at least 30 minutes or up to 2 hours before serving.

Yield: 12 to 15 servings.

Approximately 331 calories and 17 grams of fat per serving