Tropical Coconut Cream Pie in Coconut Cookie Crust*

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  • 10

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

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

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