Tropical Coconut Cream Pie

By SD296

Ingredients

• 1 1/2 cups finely crushed shortbread cookies
• 1 2/3 cup angel flake coconut, divided
• 1/3 cup butter, melted
• 1 pkg. (3.4 oz) vanilla instant pudding
• 1 1/2 cups cold milk
• 1 large banana, sliced
• 1 can (8 oz.) crushed pineapple in juice, well drained
• 1 1/2 cups thawed Cool Whip topping
• 1/2 cup angel flake coconut, toasted

Details

Preparation time 20mins
Adapted from kraftrecipes.com

Preparation

Step 1

Heat oven to 325 degrees.

Mix cookie crumbs, 2/3 cup untoasted coconut and butter in medium bowl until blended. Press onto bottom and up side of 9-inch pie plate. Bake 10 minutes or until golden brown. Cool.

Beat pudding mix and milk in large bowl with whisk 2 minutes. Stir in remaining untoasted coconut. Arrange banana slices on bottom of crust; cover with pudding mixture. Gently stir pineapple into Cool Whip; spread over pudding layer. Sprinkle with toasted coconut.

Refrigerate 4 hours or until firm.

How to Toast Coconut: Spread coconut into thin layer on bottom of shallow pan. Bake in 350 degree oven 7 to 12 minutes or until lightly browned, stirring occasionally.