Pineapple Coconut Cream Pie In Coconut Cookie Crust

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 1/2 cups shortbread cookies, crumbs (about 20 cookies)
• 1 2/3 cups coconut, divided
• 1/3 cup melted butter
• 1 large banana, sliced
• 1 1/2 cups cold milk
• 1 (4 ounce) package instant vanilla pudding
• 1 (8 ounce) can crushed pineapple, drained well
• 2 cups cool whip, thawed

Recipe

• 1 mix together cookie crumbs, 2/3 c coconut and melted butter in medium bowl until well blended.
• 2 press mixture evenly onto bottom and up sides of 9-inch pie plate.
• 3 bake at 325 degrees for 10 minutes or until golden.
• 4 cool and arrange banana slices on bottom of crust.
• 5 pour cold milk into large bowl and add pudding mix.
• 6 beat with wire whisk for 1 minute.
• 7 stir remaining cup of coconut into pudding and spoon over banana slices in crust.
• 8 gently stir pineapple into whipped topping.
• 9 spread over pudding mixture.
• 10 refrigerate 4 hours or until set.