Ingredients
Graham Cracker Crust
2 1/2 cups graham cracker crumbs
8 Tbsp butter, melted
Cream Pie
1 3.4oz box instant Vanilla Pudding (you could also use coconut or french vanilla instant pudding)
1 cup milk
1 1/2 cups shredded coconut, sweetened
Whipped Cream
1 1/2 cups heavy whipping cream
1/3 cup powdered sugar
1 tsp vanilla extract
Extras
2 large bananas, sliced
1/2 cup toasted coconut
Instructions
Mix graham cracker crumbs and melted butter together. Press the graham cracker crust into a 9” or 10” pie plate and set aside.
In a large bowl, mix instant vanilla pudding mix and milk until combined (the pudding will be thick). Add in shredded coconut and mix. Set aside.
In a standing mixer with the whisk attachment or with a hand mixer, whip the heavy whipping cream until soft peaks form. Add in vanilla extract and powdered sugar and whip until stiff peaks form.
Fold half of the whipped cream mixture into the coconut vanilla pudding mixture. Reserve the rest of the whipped cream for the topping.
Place sliced bananas in the bottom of the graham cracker crust, pour the pudding mixture over the bananas.
Top with remaining whipped cream and sprinkle toasted coconut over the top.
Chill for at least 4 hours.
Enjoy!