Tropical Coconut Cream Pie in Coconut Cookie Crust

Tropical Coconut Cream Pie in Coconut Cookie Crust
Write a review
  1. 25 LORNA DOONE Shortbread Cookies, finely crushed (about 1-1/2 cups)
  2. 1-2/3 cups flaked coconut, divided
  3. 1/3 cup butter or margarine, melted
  4. 1-1/2 cups cold milk
  5. 1 pkg. (4-serving size) vanilla instant pudding mix
  6. 1 large banana, sliced
  7. 1 can (8 oz.) crushed pineapple, well drained
  8. 2 cups thawed COOL WHIP Whipped Topping
  9. 1/2 cup flaked coconut, toasted
  1. PREHEAT oven to 325°F. Mix cookie crumbs, 2/3 cup of the untoasted coconut and the butter in medium bowl until well blended. Press mixture evenly onto bottom and up side of 9-inch pie plate. Bake 10 minutes or until golden brown. Cool.
  2. POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Stir in the remaining 1 cup untoasted coconut. Arrange banana slices on bottom of crust; cover with the pudding mixture. Gently stir pineapple into whipped topping; spread over pudding layer. Sprinkle with the toasted coconut.
  3. REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.