1 - 9” cooked pie crust
Filling:
1 cup whipping cream
½ cup milk
1 tsp. rum extract
1 (3 ½ oz.) pkg. instant vanilla pudding
½ cup whipping cream, whipped
1 (8 oz.) well drained crushed pineapple
1/3 cup mashed bananas
½ cup coconut
½ cup pecans

In small bowl combine 1 cup whipping cream, milk, rum extract and pudding mix, beat at high speed until thick.  Fold in whipped cream, pineapple and bananas.  Spoon into cooled pie crust.  Top with coconut and pecans.  Chill at least 3 hours or until set before serving.