2 c. shredded coconut
1/3 c. butter, melted
1 3/4 oz. pkg. vanilla pudding and pie mix
1/2 c. heavy cream, whipped
1 1/2 c. mini marshmallows
2 bananas, sliced

Combine coconut and butter in a skillet; cook over low heat stirring frequently until coconut is toasted and golden brown.

Press into pie pan to form crust; chill. Prepare mix as directed for pie filling except using 1 3/4 cups milk. Cover with wax paper and chill. Fold in whipped cream and marshmallows. Slice bananas into crust. Pour filling over and chill several hours.