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    Tropical Coconut Cream Pie in Coconut Co


    Source of Recipe


    kiwiskeeper

    List of Ingredients





    1 1/2 cups shortbread cookie crumbs
    (about 20 cookies - Lorna Doone)
    1 2/3 cups coconut, divided
    1/3 cup butter or margarine, melted
    1 large banana sliced
    1 1/2 cups cold milk
    1 (4 ounce) package vanilla instant pudding
    1 (8 ounce) can crushed pineapple, well drained
    2 cups thawed Cool Whip

    Recipe



    Preheat oven to 325 degrees F.
    Mix cookie crumbs, 2/3 cup of coconut and butter in medium bowl until well blended. Press mixture evenly onto bottom and up sides of a 9-inch pie plate. Bake for 10 mi nutes or until golden. Cool.
    Arrange banana slices in cooled crust.
    Pour cold milk into large bowl. Add pudding mix. Beat with a wire whisk for 1 minute. Stir in remaining 1 cup coconut. Spoon over banana slices in crust. Gently stir pineapple into whipped topping. Spread over pudding mixture.
    Refrigerate for 4 hours or until set.


 

 

 


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