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TROPICAL COCONUT CREAM PIE




Source of Recipe


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List of Ingredients




1-1/2 C. shortbread cookie crumbs (about 20 cookies)
1-2/3 C. Coconut, divided
1/3 C. butter or margarine, melted
1 large banana, sliced
1-1/2 C. cold milk
1 pkg. (4-serving size) Vanilla Instant Pudding and Pie Filling
1 can (8 oz.) crushed pineapple, well drained
2 cups thawed Cool Whip
Coconut (optional), toasted



Recipe



Pteheat oven to 325°
Mix cookie crumbs, 2/3 cup of the coconut and butter in medium bowl until well blended. Press mixture evenly onto bottom and upsides of 9-inch pie plate. Bake 10 minutes or until golden. Cool. Arrange banana slices in crust. Pour cold milk into 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 leftover pie in refrigerator.