1 1/2 cups all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 (10 ounce) package frozen whipped topping, thawed
1 (8 ounce) can sliced bananas, drained
1 cup chopped pecans
1 (10 ounce) can coconut
2 (3 ounce) packages cream cheese, softened
1 cup butter, softened
1 cup milk
4 (1 ounce) squares unsweetened chocolate
2 tablespoons lemon juice
1 (8 ounce) package cream cheese, softened
1 cup butter, milk
1 1/2 cups miniature marshmallows
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
1 teaspoon lemon juice
1 (2 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant vanilla pudding mix
2 tablespoons lemon zest
1 tablespoon lemon juice
1/2 cup melted milk
1/2 cup cherry
1 cup chopped walnuts
Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, mix flour, sugar, baking soda, baking powder, salt, eggs and whipped topping. Stir in bananas, pecans, coconut, cream cheese, butter, milk, chocolate, lemon juice, cream cheese, butter, milk, chocolate, lemon juice and pudding mix. Press mixture into a 9 inch springform pan.
Bake for 45 to 50 minutes in the preheated oven, or until toothpick inserted in center comes out clean. Cool completely before removing from pan.
To make the filling: In a large bowl, mix cream cheese, butter, milk, chocolate, lemon juice, cream cheese, butter, milk and chocolate. Beat until smooth. Spread filling into pie crust.
To make the frosting: Beat together cream cheese, butter, milk, chocolate and lemon juice. Stir in lemon zest. Spread evenly over cream cheese layer. Frost over pie with chilled lemon cream cheese frosting.
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