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Creamy Banana-Macaroon Pie

photo by:kraft
The filling in this creamy banana macaroon pie is predictably scrumptious. But the crust, made from flaked coconut and shortbread cookies, is a revelation.
20 min
2 hr 45 min
10 servings

What You Need

 square shortbread cookies, finely crushed (about 1-1/2 cups)
cup  BAKER'S ANGEL FLAKE Coconut, divided
cup  butter or margarine, melted
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
cups  cold milk
tub  (8 oz.) COOL WHIP Whipped Topping, thawed
large  banana, sliced

Make It

HEAT oven to 325ºF.

MIX cookie crumbs, 2/3 cup coconut and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.

BEAT pudding mix and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP. Arrange banana slices on bottom of crust; cover with pudding mixture. Spread with remaining COOL WHIP.

REFRIGERATE 2 hours or until firm. Meanwhile, toast remaining coconut; cool completely.

SPRINKLE coconut over pie just before serving.

Kraft Kitchens Tips

The crisp shortbread cookie crust makes the perfect base for this luscious special-occasion pie.
How to Toast Coconut
Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!
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