Tropical Coconut Cream Pie in Coconut Cookie Crust

Ingredients

• 1 large banana sliced
• 0.3 cup butter melted
• 0.5 cup baker's angel flake coconut toasted
• 1.7 cups baker's angel flake coconut divided
• 3.4 oz jell-o vanilla flavor pudding instant
• 1.5 cups milk cold
• 8 oz pineapple in juice crushed drained well canned
• 1.5 cups shortbread cookies crushed finely
• 1.5 cups cool whip whipped topping thawed

Equipment

• bowl
• oven
• whisk

Directions

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. or until golden brown. Cool.
4. Beat pudding mix and milk in large bowl with whisk 2 min. Stir in remaining untoasted coconut. Arrange banana slices on bottom of crust; cover with pudding mixture. Gently stir pineapple into COOL WHIP; spread over pudding layer.
5. Sprinkle with toasted coconut.
6. Refrigerate 4 hours or until firm.