Hawaiian Delight Dessert

Yield: 12 to 15 servings

Ingredients

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

Instructions

1. Combine crumbs and butter; mix well. Press onto bottom of 9 x 13 inch Baker. Refrigerate while preparing filling.
2. Prepare pudding in Classic 2 Quart Batter Bowl according to package directions using 3 cups milk. Stir in coconut and rum extract; set aside.
3. Slice bananas with Egg Slicer + and then cut each piece into 4 sections. Spread banana pieces over crust. Spread pudding mixture over bananas.
4. Combine pineapple and whipped topping. Spread over pudding mixture.
5. Refrigerate at least 30 minutes or up to 2 hours before serving.

Nutrition

Per serving: approximately 331 calories and 17 grams fat

Attribution

Recipe credit: Pampered Chef