Coconut Banana Cream Pie

Ingredients:

• 1 prebaked 9-inch (4-cup volume) deep-dish pie crust
• 1 can (14 oz.) Sweetened Condensed Milk
  
• 1 cup cold water
• 1 pkg. (about 3.4 oz.) vanilla or banana cream instant
  
• pudding and pie filling mix
• 1 cup flaked coconut
• 1 container (8 oz.) frozen whipped topping, thawed, divided
• 2 medium bananas, sliced, dipped in lemon juice
• Toasted or tinted flaked coconut (optional)

Directions:

Combine sweetened condensed milk and water in
large bowl. Add pudding mix and coconut; mix
well. Fold in 1 1/2 cups whipped cream.

Arrange single layer of bananas on bottom of pie
crust. Pour filling into crust. Top with remaining
whipped topping. Refrigerate for 4 hours or
or until well set. Top with coconut.

NOTE: To make 2 pies, divide filling between 2
prebaked 9-inch (2-cup volume each) pie crusts.
Top with remaining whipped topping.