Tropical Coconut Cream Pie in Coconut Cookie Crust Recipe

Tropical Coconut Cream Pie in Coconut Cookie Crust Recipe

  • 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
  1. Heat oven to 325 degrees F.
  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.
  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.
  4. Refrigerate 4 hours or until set. Store leftover pie in refrigerator.
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