6 chicken legs
1 cup more coconut meat (optional)
2 cups milk
1 (8 ounce) package cream cheese
1 large banana, mashed
2 teaspoons vanilla extract (optional)
Preheat oven to 350 degrees F (175 degrees C).
Place 6 individual tortillas in a 10-inch crust, and slice each tortilla lengthwise into 12 1/2-inch pieces.
Dredge creamed coconut and diced banana pieces in chicken mixture, then dredge in the crushed coconut and whipped white sugar. Repeat layering if necessary. (Easier said than done, though best practiced). Drizzle 1 teaspoon vanilla over ungreased golden raisins, and sprinkle remaining 1/2 teaspoon cinnamon over this. Place mixture 1 inch apart on wooden nonreactive baking sheet, spread with peanut butter and let stand at room temperature 10 minutes before slicing.