Ingredients
- 15 pillsbury all ready pie crusts
- 1 filling
- 240 ml whipping cream
- 230 gr pineapple well (crushed drained)
- 120 ml milk
- 120 ml whipping cream whipped
- 100 gr instant vanilla pudding mix
- 65 gr pecans (chopped toasted)
- 50 gr mashed bananas
- 40 gr coconut
- 16 gr rum
- 5 gr rum extract
- 3 gr flour
Heat ove nto 230ºC . Prepare pie crust according to pakcage directions for unfilled one-crust pie. (Refrigerate remaining crust for later use.) Bake at 230ºC . for 9-11 minutes or until lightly browned. Cool completely. In small bowl, combine 1 cup whipping cream, milk, rum and pudding mix. Bet at High speed until thick, about 2 minutes. Fold in half cup whipped cream, pineapple and banana. Spoon into cooled baked crust. |Top with coconut and pecans. Refrigerate at least 3 hours or until set. Store in refrigerator. Makes 8 servings. Per serving: 430 calories, 3 g protein, 33 g carbohydrate, 32 g fat, 60 mg cholesterol, 240 mg. sodium Pillsbury Classic Cookbook, #86, p. 79 (33rd Bake-Off) Submitted by Nita Crawford, Troy, Alabama MC formatting by bobbi744@acd.net ICQ#2099532
