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. <br>

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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