New Pie

crust:
1 box Nilla wafers
2 sticks butter, melted
sugar to taste
1 can of soup

filling:
2 frozen bananas
4 oz. cream cheese
1 c. chocolate soy milk
1 tblsp. cocoa powder
1 tsp. pure vanilla extract
1 tblsp. raw agave syrup
1 c. shredded coconut

1) Pour Nilla wafers into a ziploc bag, squeeze out air and place that sealed ziploc bag in another ziploc bag. Use can of soup to crush the wafers until they are mostly crumbs ("mostly" because I get impatient and end up eating the big bits anyway). Pour the crumbs in a mixing bowl, add a few pinches of sugar and melted butter. Mix together and add sugar until it's tasty enough for you. Smoosh most of what you've got into a pie dish and you've got your crust!

2) Dump all of your filling ingredients (save 1/2 c. coconut to use later for topping) into a blender (a food processor will also work perfectly fine but perhaps poor less easily). Blend it all together until smooth.

3) Pour filling into pie crust until full. If you have extras, refrigerate and eat later as pudding or freeze it up too. Whatever, it's delicious, just don't throw it away! Top your pie with the remaining coconut and place in freezer for a couple hours to set up.

4) Enjoy!