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FOR CRUST: Combine crumbs and butter in medium bowl; mix well. Press crumb mixture onto bottom of 12x8-inch baking dish. FOR FILLING: Prepare pudding mix in large bowl according to package directions using 3 cups milk. Stir in coconut and rum extract. Arrange banana slices over crust. Spoon pudding mixture over bananas to cover completely. In medium bowl, combine pineapple and whipped topping; spread over pudding mixture. Refrigerate at least 30 minutes or up to 2 hours before serving.
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Achievable elevated desserts — laminated doughs, cakes, custards
Activated charcoal-infused salt — dramatic color, earthy finish
Electric slicer for paper-thin charcuterie, cheese, vegetables
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating