for Jenn....

Ingredients:
4-5 Bananas, sliced
1 box or Bag Vanilla Wafer Cookies
8 oz sour cream
8 oz Cool-Whip
1 can Eagle Brand Sweetened Condensed Milk
1 lg. pkg vanilla instand pudding mix

milk as called for on the pudding mix directions

Directions:
Line the bottom and sides of a 13x9 inch pan or casserole dish with vanilla wafers.
Layer 1/2 of the sliced bananas on top of cookies.

In a large bowl, mix together instant vanilla pudding mix according to the pkg directions. Add the sour cream and eagle brand. Fold in Cool-whip. Spoon half the mixture over the bananas.

Add another layer of wafers over the pudding mix, then the remaining bananas and last of the pudding mix.

Decorate top with remaining vanilla wafers.

Refrigerate until ready to serve.

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Ingredients:
1 graham cracker crust
1 (8oz) pkg cream cheese
1 cup cream of coconut
1 (3.4 oz) pkg cheesecake instant pudding mix
1 cup flaked coconut plus 1/3 cup for garnish
Large container Cool-Whip, thawed

Directions:

Beat cheese and cream of coconut with mixer at medium speed until smooth. Add pudding mix; beating until blended.

Stir in coconut, fold in 1/2 the container of Cool-whip. Spread cheese mixture evenly into your pie crust. Cover and chill for 2 hours or until set.

Using a nonstick skillet on medium-low heat, add the coconut reserved for garnish. Shake the pan occasionally to keep the coconut from burning.

Top the pie with the remaining Cool-whip and toasted coconut.

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