Tropical Coconut Cream Pie in Coconut Cookie Crust recipe

8 servings

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 (optional)

Heat oven to 325 degrees F.

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.

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.

Refrigerate 4 hours or until set.

Store leftover pie in refrigerator.