Tropical Coconut Cream Pie in Coconut Cookie Crust

🍴 4 ingredients 👁️ 5 views 📚 Recipes1M

Ingredients

  • 25 square shortbread cookies
  • finely crushed (about 1-1/2 cups)
  • 1-2/3 cups BAKERS ANGEL FLAKE Coconut, divided", "1/3 cup butter or margarine, melted", "1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding", "1-1/2 cups cold milk", "1 large banana, sliced", "1 can (8 oz.) crushed pineapple in juice, well drained", "1-1/2 cups thawed COOL WHIP Whipped Topping", "1/2 cup BAKERS ANGEL FLAKE Coconut
  • toasted

Instructions

  1. Heat oven to 325F.
  2. Mix cookie crumbs, 2/3 cup untoasted coconut and butter in medium bowl until blended; press onto bottom and up side of 9-inch pie plate.
  3. Bake 10 min.
  4. or until golden brown.
  5. Cool.
  6. Beat pudding mix and milk in large bowl with whisk 2 min.
  7. Stir in remaining untoasted coconut.
  8. Arrange banana slices on bottom of crust; cover with pudding mixture.
  9. Gently stir pineapple into COOL WHIP; spread over pudding layer.
  10. Sprinkle with toasted coconut.
  11. Refrigerate 4 hours or until firm.
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