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    Tropical Coconut Cream Pie


    List of Ingredients


    • 1 1/2 cups shortbread cookie crumbs [about 20 cookies]
    • 1 2/3 cups flake coconut, divided
    • 1/3 cup butter, melted
    • 1 large banana, sliced
    • 1 1/2 cups cold milk
    • 1 pkg [4 serving size] Vanilla flavor instant pudding and pie filling
    • 1 can [8oz] crushed pineapple, well drained
    • 2 cups thawed cool whip topping
    • flaked coconut [optional] toasted


    Instructions


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


    Final Comments


    Serves 8
 

 

 

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