READY IN 1 hr

Extra Special Banana Pudding

Read Reviews (22)

"This has been a favorite of our family for years. The coconut adds a special crunchy touch. You can use vanilla pudding, if you prefer." — VJANE

Directions

Preheat oven to 300 degrees F (150 degrees C).
In a medium bowl, use fingers to mix together coconut, flour and sugar with butter until a crumbly mixture is formed. Spread on a baking sheet.
Bake in preheated oven until light brown, stirring occasionally, 45 minutes.
Prepare pudding mix with cold milk according to package directions. In a 9x13 inch dish, sprinkle two-thirds of the coconut mixture. Spread the prepared pudding over the crust. Top with sliced bananas and whipped topping. Sprinkle remaining crust on top and refrigerate until serving.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 1 hr

Reviews More Reviews

Jun 19, 2004

This is great! I made it for a potluck, and made one small change- I layered the crust mixture/pudding/bananas parfait style in a great big glass bowl- beautiful, and super good!

—ADBURCH

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Mar 13, 2004

This was GRRREAT! My husband loved it I even thought it was pretty good. I loved the crust it was Awesome! I did make a few small adjustment I used 2 regular sized boxes of bananna creme pudding and 1 box of french vanilla. I also used light whipped topping and reduced fat milk. Next time I''d like to try it with sugar free pudding to cut some of the calories . I also wanna try it with chocolate pudding.

—HNYKSS

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26 Ratings

Apr 21, 2005

This was a wonderful, portable desert. I forgot to buy cool whip, so I had to substitute with a pint of heavy cream. I whipped it up with 2 Tablespoons of powdered sugar and 1/2 teaspoon of lemon extract. I also used 2 regular boxes banana and 1 french vanilla as suggested in one of the other reviews. It looked, smelled and tasted great.

—ALDENTE93

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Jan 22, 2008

I made this for company and got rave reviews. Here are a couple of changes I made: Use Brown sugar instead of white in the crust. I used the pudding recipe from Banana Pudding IV, it was richer and creamier because of the cream cheese and condensed milk in it. The coconut crust makes for a nice surprise in this pudding...I will definitely make it again.

—Sheila K.

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Aug 23, 2007

This was a nice change from the old Nilla wafers and banana pudding mixture. We really liked the texture of the "crumblys". However, like other reviewers mentioned, it did NOT take 45 minutes to cook the crust...it definitely would have burned to a crisp!

—mom23boysn1girl

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Oct 28, 2003

This was an easy and delicious recipe to fix for church functions

—RED MOM

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Feb 26, 2004

A complete success! It gave the traditional old banana pudding just the right kick it needed. Very tropical tasting!

—SHERRYFISHER

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Aug 07, 2011

I have made this four times already! My family loves, loves, loves, it! My husband says it is the only pudding dessert that he really likes. The crunchy crust and topping is what makes this so special and it is so easy to make. Making another pan today. Thanks for a great recipe, VJANE!

—Sheila L.

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Nutrition

Calories
408 kcal
20%

Carbohydrates
39.3 g
13%

Cholesterol
41 mg
14%

Fat
25.2 g
39%

Fiber
3.1 g
12%

Protein
6.7 g
13%

Sodium
188 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Extra Special Banana Pudding

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 408
Calories from Fat: 227

% Daily Value *
Total Fat 25.2g 39 %
Saturated Fat 18.8g 94 %
Cholesterol 41mg 14 %
Sodium 188mg 8 %
** Potassium 344mg 10 %
Total Carbohydrates 39.3g 13 %
** Dietary Fiber 3.1g 12 %
Protein 6.7g 13 %
** Sugars 16.7g
Vitamin A 12 %
Vitamin C 4 %
Calcium 18 %
Iron 13 %
** Thiamin 19 %
** Niacin 20 %
** Vitamin B6 11 %
** Magnesium 12 %
** Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.