Coconut Chocolate Banana Cream Pie

2 medium sliced bananas
1 Keebler chocolate crust
1 package Jell-O sugar-free instant chocolate pudding mix
2/3 cup dry Non-Fat milk
1 ½ cups water
1 cup Cool Whip Free
1 ½ tsp Coconut Extract
2 tbsp flaked coconut


Layer bananas in the bottom of piecrust. In a large bowl, combine pudding mix, dry milk, and water. Mix well with a wire whisk. Blend in ¼ cup Cool Whip and ¾ tsp coconut extract. Pour mixture evenly over bananas. Refrigerate while preparing topping. In a small bowl combine, remaining ¾ cup Cool Whip and ¾ tsp coconut extract. Spread topping evenly over pudding layer. Sprinkle coconut over top. Refrigerate at least 2 hours.


Serves 8 @ 3.25 points per serving.