Tropical Coconut Cream Pie in Coconut Cookie Crust*

By RJamoralin

Ingredients

• 25 LORNA DOONE Shortbread Cookies, finely crushed (about 1-1/2 cups)
• 1-2/3 cups BAKER'S ANGEL FLAKE Coconut, divided
• 1/3 cup butter or margarine, melted
• 1-1/2 cups cold milk
• 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
• 1 large banana, sliced
• 1 can (8 oz.) crushed pineapple, well drained
• 2 cups thawed COOL WHIP Whipped Topping
• 1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

Details

Servings 10
Adapted from kraftrecipes.com

Preparation

Step 1

Make It
PREHEAT oven to 325°F. Mix cookie crumbs, 2/3 cup of the untoasted coconut and the butter in medium bowl until well blended. Press mixture evenly onto bottom and up side of 9-inch pie plate. Bake 10 minutes or until golden brown. Cool.

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Stir in the remaining 1 cup untoasted coconut. Arrange banana slices on bottom of crust; cover with the pudding mixture. Gently stir pineapple into whipped topping; spread over pudding layer. Sprinkle with the toasted coconut.

REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.

Note: Use 2 boxes Vanilla Pudding and 1 cup whipped topping