Tropical Coconut Cream Pie in Coconut Cookie Crust Recipe

Ingredients
<br>- 1 1/2 cups shortbread cookie crumbs (about 20 cookies)
<br>- 1 2/3 cups BAKER'S ANGEL FLAKE Coconut, divided
<br>- 1/3 cup butter or margarine, melted
<br>- 1 large banana, sliced
<br>- 1 1/2 cups cold milk
<br>- 1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding & Pie Filling
<br>- 1 (8 ounce) can crushed pineapple, well drained
<br>- 2 cups thawed COOL WHIP Whipped Topping
<br>- BAKER'S ANGEL FLAKE Coconut, toasted
<br><p></p>Directions
<br>step 1: Heat oven to 325 degrees F.
<br>step 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 minutes or until golden.  Cool.  Arrange banana slices in crust.
<br>step 3: 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.
<br>step 4: Refrigerate 4 hours or until set.  Store leftover pie in refrigerator.
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Ingredients
- 1 1/2 cups shortbread cookie crumbs (about 20 cookies)
- 1 2/3 cups BAKER'S ANGEL FLAKE Coconut, divided
- 1/3 cup butter or margarine, melted
- 1 large banana, sliced
- 1 1/2 cups cold milk
- 1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding & Pie Filling
- 1 (8 ounce) can crushed pineapple, well drained
- 2 cups thawed COOL WHIP Whipped Topping
- BAKER'S ANGEL FLAKE Coconut, toasted

Directions
step 1: Heat oven to 325 degrees F.
step 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 minutes or until golden. Cool. Arrange banana slices in crust.
step 3: 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.
step 4: Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

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