A bit of syrup brings out the natural sweetness of bananas, pineapple and coconut in this Tropical Dessert.
What You Need
Original recipe yields 10 servings
1-3/4 cups thawed COOL WHIP Whipped Topping
1/3 cup maple-flavored or pancake syrup
2 ripe banana s, sliced
1 can (20 oz.) pineapple chunks, drained
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/4 cup chopped PLANTERS Walnuts
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Let's Make It
Beat whipped topping and syrup in large bowl with wire whisk or electric mixer on medium speed until well blended.
Add fruit, coconut and walnuts; stir gently. Cover.
Refrigerate several hours or until chilled. Garnish with orange zest just before serving, if desired.
For more flavor, toast the coconut before using. Just spread the coconut evenly into shallow baking pan. Bake at 350°F for 7 to 12 minutes or until coconut is lightly browned, stirring occasionally.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.