2 (8 ounce) containers pineapple yogurt
1/4 cup milk
2 tablespoons rum flavoring
2 small boxes instant banana cream pudding and pie filling mix
2 cups frozen nondairy whipped topping, thawed
1 prepared 9-inch graham cracker crust
1 large banana
1/2 cup shredded coconut, toasted

In large bowl, combine yogurt, milk, rum flavor and pudding mix. With wire whisk, beat until thickened; fold whipped topping into pudding mixture until no streaks remain. Spoon half of pudding mixture into crust.

Peel and slice banana. Arrange in single layer on pie. Spoon remaining pudding mixture on top. Sprinkle toasted coconut around edge; refrigerate 30 minutes or until dessert time.

Garnish top with additional banana slices.

Makes 8 servings.