2 pkg. instant banana cream pudding
3 c. cold milk
3/4 shredded coconut
1 tsp. rum extract
2 large bananas, sliced and quartered
1 can crushed pineapple, well drained
1 (8 oz.) frozen whipped topping, thawed

Crust:

2 c. (fourteen 5 x 2-inch) crushed cinnamon graham crackers
1/2 c. butter, melted

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

For filling, prepare pudding according to package directions, using 3 cups cold milk. Stir in coconut and rum extract; set aside. Slice bananas over crust; 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.