COCONUT CRUST:

2 cups all-purpose flour
1/2 cup sugar
1 cup (2 sticks) butter
2 cups coconut flakes

Heat oven to 300°F.

Combine flour and sugar. Slice butter into small pieces and mix into flour/sugar - in a mixer works best.

Add 2 cups flaked coconut. Place in 13x9 glass or non-stick pan.

Bake at 300°F for 1 hour (or until lightly browned) stirring every 15 minutes.

Remove mixture from oven and allow to cool.

Press 2/3 of toasted crust mixture in 13x9-inch pan.

FILLING/TOPPING:

2 (3 oz. ea.) pkgs. banana flavored instant pudding
3 cups milk
1 (8 oz.) tub Cool Whip
2 bananas, sliced

Prepare 2 boxes of banana pudding mix with 3 cups milk. Pour on top of crust. Layer slices of banana evenly over pudding.

Spread Cool Whip on top of pudding. Sprinkle remaining toasted crust mixture on top.

Chill and eat!

VARIATIONS:

~ Omit bananas. Use vanilla pudding.
~ Omit bananas. Layer 1 large can of cherry pie filling on top of crust. Use chocolate pudding.
~ Omit bananas. Melt 1 cup peanut butter in microwave, drizzle on crust. Use chocolate pudding.

Submitted by: Chrissy