Tropical Coconut Cream Pie in
Coconut Cookie Crust
1 1/2 cups shortbread cookie crumbs (about 20 cookies - Lorna Doone)
1 2/3 cups coconut, divided
1/3 cup butter or margarine, melted
1 large banana sliced
1 1/2 cups cold milk
1 (4 ounce) package vanilla instant pudding
1 (8 ounce) can crushed pineapple, well drained
2 cups thawed Cool Whip
Heat oven to 325 degrees F.
Mix cookie crumbs, 2/3 cup of coconut and butter in medium bowl until well blended.
Press mixture evenly onto bottom and up sides of a 9-inch pie plate.
Bake for 10 minutes or until golden. Cool.
Arrange banana slices in cooled crust.
Pour cold milk into large bowl.
Add pudding mix. Beat with a wire whisk for 1 minute.
Stir in remaining 1 cup coconut.
Spoon over banana slices in crust.
Gently stir pineapple into whipped topping.
Spread over pudding mixture.
Refrigerate for 4 hours or until set.
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