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Ingredients
| salted butter: 3 Tbl |
| semisweet baking chocolate squares: 3 1oz squares (chopped) |
| flaked coconut meat: 2 1/2 cups (toasted) |
| whipped topping mix: 2 1.3oz envelopes |
| 2% milk: 1 cup |
| chocolate pudding dry mix: 1 3.9oz package |
| 2% milk: 1 1/2 cups |
| bananas: 2 (sliced) |
| canned maraschino cherries: 8 |
No Bake Double Chocolate Coconut Pie
Credit: AllRecipes
User rating:
"If you love chocolate and coconut, this is the only dessert for you! A rich and refreshing chocolate and coconut dream! Note: To toast coconut, spread in shallow pan and bake in 375 degree oven, 10 minutes or until golden."
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Prep Time
30 min -
Cook Time
min -
Servings
8 serving(s)
Tags
Directions
- Have ready a greased 9 inch pie plate. In a saucepan over low heat, melt butter. Stir in chopped chocolate until melted. Reserve 1/4 cup toasted coconut and set aside. Mix remaining 1 1/4 cup toasted coconut into chocolate mixture. Press coated coconut over bottom and up sides of pie plate. Refrigerate 20 minutes or until firm.
- In a medium bowl, beat topping mix and 1 cup of milk with mixer until soft peaks form. reserve 1 cup for garnish and set aside in refrigerator. to the remaining whipped topping, beat in pudding mix and remaining 1 1/2 cup milk. Beat until mixture mounds when dropped from beaters.
- Arrange banana slices on bottom and up the side of pie shell. Spoon chocolate pudding mixture over bananas. Refrigerate at least 1 hour to set. To serve, garnish with reserved whipped topping, toasted coconut and the cherries.