Tropical Coconut Cream Pie in Coconut Cookie Crust

By srumbel

Bananas, pineapples and coconut add tropical flavors to this luscious cream pie. It's perfection in a shortbread cookie crumb crust.
from kraftrecipes.com

Ingredients

• 25 square shortbread cookies, finely crushed (about 1-1/2 cups)
• 1-2/3 cups BAKER'S ANGEL FLAKE Coconut, divided
• 1/3 cup butter or margarine, melted
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor 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 Whipped Topping
• 1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

Preparation

Step 1

Heat oven to 325°F.
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 min. or until golden brown. Cool.
Beat pudding mix and milk in large bowl with whisk 2 min. 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.


Size Wise

Balance your food choices throughout the day so you can enjoy a serving of this creamy pie.
How to Toast Coconut

Spread coconut into thin layer on bottom of shallow pan. Bake in 350°F oven 7 to 12 min. or until lightly browned, stirring occasionally.
How to Store Leftover Pie

Store leftover pie in refrigerator.

Servings

10 servings