Tropical Coconut Cream Pie

List of Ingredients

• 1 1/2 cups shortbread cookie crumbs [about 20 cookies]
  
• 1 2/3 cups flake coconut, divided
  
• 1/3 cup butter, melted
  
• 1 large banana, sliced
  
• 1 1/2 cups cold milk
  
• 1 pkg [4 serving size] Vanilla flavor instant pudding and pie filling
  
• 1 can [8oz] crushed pineapple, well drained
  
• 2 cups thawed cool whip topping
  
• flaked coconut [optional] toasted
  

Instructions

1. Heat oven to 325 degrees
   
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 min. or until golden brown. Cool. Arrange banana slices in crust.
   
3. Pour cold milk into large bowl. Add pudding mix. Beat with wir whisk 2 minutes. Stir in remaining 1 cup coconut. Spoon over banana slices in crust. Gently stir pineapple into whipped topping. Spread over pudding mixure. Sprinkle with toasted coconut, if desired.
   
4. Refrigerate 4 hours or until set.
   

Final Comments