Recipe for cooking banana pie royale

Desserts to Go with Coffee and Tea :: Custard and Meringue Pies

Banana Pie Royale

2 (8 ounce) containers pineapple yogurt
1/4 c. milk
2 Tbsp. rum flavoring
2 sm. boxes instant banana cream pudding and pie filling mix
2 c. frozen nondairy whipped topping, defrosted
1 prepared 9-in. graham cracker crust
1 lrg. banana
1/2 c. shredded coconut, toasted

In lrg. bowl, combine yogurt, milk, rum flavor and pudding mix. With wire whisk, beat until thickened; fold whipped topping into pudding mixture until no streaks remain. Spoon half of pudding mixture into crust.

Peel and slice banana. Arrange in single layer on pie. Spoon remaining pudding mixture on top. Sprinkle toasted coconut around edge; refrigerate 30 mins. or until dessert time.

Garnish top with additional banana slices.

Makes approximately 8 servings.