Ingredients:
2 cups cinnamon graham cracker crumbs ( about fourteen 5×2 1/2-inch crackers)
1/2 cup butter or 1/2 cup margarine, melted
2 (3 1/2 ounce) packages instant banana pudding mix
3 cups of cold milk
3/4 cup shredded coconut
1/2 teaspoon rum extract
3 ripe bananas, sliced
1 (20 ounce) cans crushed pineapple, well drained
1 (8 ounce) containers frozen whipped topping, thawed
Directions:
FOR CRUST: Combine crumbs and butter in medium bowl; mix well.
Press crumb mixture onto bottom of 12×8-inch baking dish.
FOR FILLING: Prepare pudding mix in large bowl according to package directions using 3 cups milk.
Stir in coconut and rum extract.
Arrange banana slices over crust.
Spoon pudding mixture over bananas to cover completely.
In medium bowl, combine pineapple and whipped topping; spread over pudding mixture.
Refrigerate at least 30 minutes or up to 2 hours before serving.
Servings: 12-15
Time preparation: 15 min.
Time total: 20 min.