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Extra Special Banana Pudding

Extra Special Banana Pudding

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 39.3g
  • 13%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet


  1. Preheat oven to 300 degrees F (150 degrees C).
  2. 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.
  3. Bake in preheated oven until light brown, stirring occasionally, 45 minutes.
  4. 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.
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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.


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.


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!