1 premade graham cracker crust
1 (14 oz) can sweetened condensed milk
1 c. water
1 (3 oz) pkg banana cream instant pudding
1 c. coconut flakes
1 (8 oz) container frozen whipped topping, thawed
1 lg. banana, sliced
Whisk together the sweetened condensed milk and water in a large bowl. Mix in the pudding and coconut. Fold in 1/2 of the whipped topping (1 1/2 cups).
Place the banana slices in a single layer on the bottom of the pie crust. Pour the filling over the bananas. ( If you are not using a deep dish crust, you will have filling left over.) Refrigerate for at least 4 hrs before serving with dollops of the remaining whipped topping.