Banana Coconut Pudding
INGREDIENTS:
1 Keebler- (6-ounce) ready
-cruse shortbread pie crust
3 tb Cornstarch
1 1/3 c Water
1 cn (14 oz)eagle-brand sweetened
-condensed milk
3 Egg yolks beaten
2 tb Margarine or butter
1 ts Vanilla extract
1/2 c Flaked coconut; toasted
2 md Bananas
Realemon lemon juice from
-concentrate
Whipping cream; whipped
1 Keebler- (6-ounce) ready
-cruse shortbread pie crust
3 tb Cornstarch
1 1/3 c Water
1 cn (14 oz)eagle-brand sweetened
-condensed milk
3 Egg yolks beaten
2 tb Margarine or butter
1 ts Vanilla extract
1/2 c Flaked coconut; toasted
2 md Bananas
Realemon lemon juice from
-concentrate
Whipping cream; whipped
In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed Milk and egg yolks. Cook and stir until thickened and bubbly, Remove from heat; add margarine and Vanilla Cool slightly. Fold in coconut. Slice bananas dip in lemon juice and drain, Arrange on bottom of pie crust, Pour filling over bananas; cover. chill 4 hours or until set Top with whipped cream. Garnish with toasted coconut and sliced bananas if desired. Refrigerate leftovers. (Makes 8 servings)
*MCformatted by Martha Hicks & Buster*
*MCformatted by Martha Hicks & Buster*