| 2 | cups Original Bisquick® mix |
| 2 | tablespoons sugar |
| 1/4 | cup firm butter or margarine |
| 1 | package (4-serving size) vanilla instant pudding and pie filling mix |
| 1 3/4 | cups milk |
| 2 | medium bananas, sliced |
| 2 | cups whipped cream |
| 1/2 | cup toasted shredded coconut |
| 1. | Heat oven to 375°F. Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches. |
| 2. | Bake about 15 minutes or until light brown. Cool completely, about 30 minutes. |
| 3. | Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours. |
| No changes. |
|
| Chill for at least 1 hour to develop the flavors. |
|
| Make this dessert first thing in the morning, and it will be ready and waiting for a special dinner. |
Nutrition Information:
205 ( 100 ); 11 g ( 6 g); 25 mg; 350 mg; 24 g ( 1 g); 3 g 6 %; 0%; 6 %; 2 % 1 ; 1/2 ; 2