Slice bananas crosswise. In blender or food processor fitted with metal blade, combine half of drink mix, pineapple juice, milk, cream of coconut, and banana slices. Process until pureed; pour puree into 6-cup bowl. Puree remaining half of liquid ingredients and banana slices with eggs and liqueur. Combine both purees. Combine raisins and crushed pineapple with juice; set aside. Place about 2/3 of bread cubes in crockpot; sprinkle 1/2 tsp grated lemon peel and spread 1 c raisin mixture over bread in slow-cooker. Top with remaining bread cubes; then with remaining lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker. Cover and cook on low 6 hours. Spoon pudding into dessert dishes and serve hot. Garnish with mint. If you prefer to serve this dessert cold, spoon into serving dish, cover and refrigerate; then eat later. Source: _Crockery Favorites_ Posted on GEnie by D.MORRISSEY [DEE], Jun 22, 1992 mm by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
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|Serving Size: 1 Serving (298g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 148 (37%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 402.5mg||124 %|
|Sodium 146.9mg||5 %|
|Potassium 656.9mg||17 %|
|Total Carbohydrate 50.7g||15 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 47.8g|
|Protein 14.4g||21 %|
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Calories per serving: 396
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