2 (9 inch) semisweet chocolate pieces, coarsely chopped
5 bananas, peeled and sliced
1 (4 ounce) can frozen orange juice concentrate, thawed
1 (5 ounce) can coconut cream pie filling
1 (3.8 ounce) package instant coconut cream pudding mix
1 egg
1 (1.5 ounce) square unsweetened chocolate
1 (3 ounce) package instant vanilla pudding mix
1 cup sliced almonds
1/2 cup butter
1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 (18 ounce) can sweetened coconut milk
1 teaspoon lemon juice
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix chocolate pieces with bananas, orange juice and coconut cream pie filling. Beat egg and coconut cream pie mixture into chocolate mixture just until incorporated. Stir in pudding mix, egg, coconut cream pie filling, 1/2 cup chocolate, 1/2 cup vanilla pudding mix, almonds and 1/2 cup butter. Mix evenly. Roll into a 9 inch square.
Place cupcake liners underneath the filled rounds to prevent spilling. Place brown paper on bottom and around the entire circumference of pie.
Lay each filled round on a cookie sheet. Bake for 27 minutes in the preheated oven, or until a toothpick inserted into the center of the pie comes out clean. Cool completely, and frost with your favorite marshmallow frosting or lemon vinaigrette. Maintain color and texture of layers while baking. Refrigerate leftovers and freeze scraps of pudding.