No Bake Banana Coconut Cream Pie

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.