Graham cracker crust

Pie Filling

3.4 oz Instant Banana Cream Pudding

1 1/2 cups of milk

1 tub thawed cool whip

2 bananas sliced thin

20 oz crushed pineapples drained

1 cup shredded coconut

Topping

Cool whip

1 tbsp crushed pineapple

1/2 cup toasted coconut toasted on medium heat. Stir frequently, no not burn

Chocolate bar

Mix pudding with milk with electric mixer for 1 minute

Add cool whip leave some for topping of pie

Add bananas, pineapples, coconut mix well

Scoop pie filling into graham cracker crust, top off with whip cream, pineapple, toasted coconut and shredded chocolate

Refrigerate for several hours