15 ounce pkg. Pillsbury All-Ready Pie crusts 1 teaspoon flour Filling: 1 cup whipping cream 1/2 cup milk 1 tablespoon rum -- or 1 teaspoon rum extract 3 1/2 ounce pkg. instant vanilla pudding mix 1/2 cup whipping cream -- whipped 8 ounce can crushed pineapple -- well drained 1/3 cup mashed bananas -- (1small) 1/2 cup coconut 1/4 to 1/2 cup chopped pecans -- toasted Heat ove nto 450 F. Prepare pie crust according to pakcage directions for unfilled one-crust pie. (Refrigerate remaining crust for later use.) Bake at 450 F. for 9-11 minutes or until lightly browned. Cool completely. In small bowl, combine 1 cup whipping cream, milk, rum and pudding mix. Bet at High speed until thick, about 2 minutes. Fold in 1/2 cup whipped cream, pineapple and banana. Spoon into cooled baked crust. |Top with coconut and pecans. Refrigerate at least
3 hours or until set. Store in refrigerator. Makes 8 servings. Per serving: 430 calories, 3 g protein, 33 g carbohydrate, 32 g fat, 60 mg cholesterol, 240 mg. sodium Pillsbury Classic Cookbook, #86, p. 79 (33rd Bake-Off)
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