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Tropical Coconut Cream Pie




Source of Recipe


MelindaC






List of Ingredients



• 1 1/2 cups shortbread cookie crumbs (about 20 cookies)
  
• 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 serving size) package vanilla instant pudding and pie filling
  
• 1 (8 ounce) can crushed pineapple, well drained
  
• 2 cups thawed Cool Whip
  
• Coconut, toasted (optional)
  






Instructions



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