Coconut Banana Pudding

Submitted By: Kathy Rymer

Ingredients

• 2 sticks butter
• 2 cups coconut
• 2 cups self-rising flour
• 1/2 cup sugar
• 5 to 7 bananas
• 2 regular boxes (3 to 3.6 ounces) instant vanilla pudding
• 8 ounces whipped topping

Instructions

Preheat oven to 300º. Melt butter and mix with coconut, flour, and sugar. Bake on a

cookie sheet or pan for 45 minutes, stirring often. Cool.
Mix pudding according to package directions. Put coconut mixture in bottom of a 13-x-9-inch pan (reserve 1 cup). Cover with whipped topping and sprinkle with reserved coconut mixture. Cool in refrigerator until serving.