Toasted Coconut Cream Pie

By missy55

Ingredients

• 14 square shortbread cookies
• 1/2 cup PLANTERS Macadamias
• 2 cups BAKER'S ANGEL FLAKE Coconut, toasted, divided
• 2 Tbsp. butter or margarine, melted
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 1 can (14 oz.) lite coconut milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Preparation

Step 1

Heat oven to 350°F.

Use pulsing action to process cookies, nuts and 3/4 cup coconut in food processor until cookies and nuts are finely ground and mixture is well blended. Pour into medium bowl. Add butter; mix well. Press onto bottom and up side of 9-inch pie plate.

Bake 10 min. or until golden brown. Cool.

Beat pudding mixes and milk in large bowl with whisk 2 min. Gently stir in 1 cup of the remaining coconut and 2 cups COOL WHIP; pour into crust. Cover with remaining COOL WHIP; sprinkle with remaining coconut.

Refrigerate 4 hours or until firm.