2 c. shredded coconut
1/3 c. butter, melted

Combine coconut and butter in skillet. Cook over low heat; stir frequently until coconut is toasted and golden brown. Press into 9 inch pie plate to form crust. Chill. 1 3/4 c. milk 1/2 c. whipped cream or Cool Whip 1 1/2 c. miniature marshmallows 2 bananas, sliced

Prepare mix as directed on package, using 1 3/4 cups milk. Chill to set. Fold in whipped cream and marshmallows. Slice bananas into crust. Pour filling over bananas. Chill several hours.