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The smoothness of banana cream pie is complemented with a touch of coconut.

Easy Coconut Banana Cream Pie

1 prebaked 9-inch deep-dish pie shell
2 medium bananas, sliced, dipped in lemon juice
1 (14-ounce) can sweetened condensed milk
1 cup cold water
1 (3 1/2-ounce) package vanilla or banana cream instant pudding and pie filling
1 cup sweetened flaked coconut
1 (8 ounce) container frozen whipped topping, thawed - divided use
Toasted or tinted sweetened flaked coconut (optional)

1. Combine sweetened condensed milk and water in large bowl. Add pudding and coconut; mix well. Fold in 1 1/2 cups whipped topping.
2. Arrange single layer of bananas on bottom of pie crust. Pour filling into crust. Top with remaining whipped topping. Refrigerate for 4 hours or until very set. Top with toasted or tinted coconut.

Makes 8 servings.

Note: To make 2 pies, divide filling between 2 prebaked 9-inch (2-cup volume each) pie crusts. Top with remaining whipped topping.