Tropical Coconut Cream Pie in
Coconut Cookie Crust

Ingredients

• 1 1/2 cups shortbread cookie crumbs (about 20 cookies - Lorna Doone)
• 1 2/3 cups coconut, divided
• 1/3 cup butter, melted
• 1 large banana sliced
• 1 1/2 cups cold milk
• 1 (4 ounce) box vanilla instant pudding
• 1 (8 ounce) can crushed pineapple, well drained
• 2 cups thawed Cool Whip

Instructions

1. Heat oven to 325 degrees F.
2. Mix cookie crumbs, 2/3 cup of coconut and butter in medium bowl until well blended.
3. Press mixture evenly onto bottom and up sides of a 9 inch pie plate.
4. Bake for 10 minutes or until golden. Cool.
5. Arrange banana slices in cooled crust.
6. Pour cold milk into large bowl.
7. Add pudding mix. Beat with a wire whisk for 1 minute.
8. Stir in remaining 1 cup coconut.
9. Spoon over banana slices in crust.
10. Gently stir pineapple into whipped topping.
11. Spread over pudding mixture.
12. Refrigerate for 4 hours or until set.