1 can (14 ounces) Carnation Sweetened Condensed Milk
1 cup cold water
1 (3.4 ounce) package vanilla or banana cream instant pudding and pie filling
1 cup flaked coconut
1 (8 ounces) container frozen whipped topping, thawed, divided
2 medium bananas, sliced, dipped in lemon juice
1 garnish of toasted or tinted flaked coconut (optional)
Combine sweetened condensed milk and water in large bowl. Add pudding and coconut; mix well. Fold in 1-1/2 cups whipped topping. Arrange single layer of bananas on bottom of pie crust. Pour filling into crust. Top with remaining whipped topping. Refrigerate for 4 hours or until very set. Top with toasted or tinted coconut.
NOTE:
To make 2 pies, divide filling between 2 prebaked 9-inch (2-cup volume each) pie crusts. Top with remaining whipped topping.