1 3.4-oz box vanilla instant pudding
1 cup Tofutti brand “Sour Supreme”
3/4 cup coconut milk
1/2 cup chopped macadamia nuts
1 Keebler shortbread crust
Sweetened shredded coconut
• Using an electric mixer, combine the pudding, the nondairy sour cream, and the coconut milk for 2 minutes, or until thoroughly blended.
• Sprinkle the macadamia nuts on the bottom of the crust, then top with the filling.
• Cover with plastic wrap and refrigerate for at least 2 hours (or overnight).
• Before serving, top with the sliced bananas, the shredded coconut, and additional macadamia nuts.
Variations: Instead of using the shortbread crust, you can use a pie crust pressed into a tart pan. Also, try topping the pie with mandarin orange slices.
Makes 8 servings