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Desserts

Tropical Coconut Cream Pie in Coconut Cookie Crust

Tropical Coconut Cream Pie in Coconut Cookie Crust recipe
photo by:kraft
Bananas, pineapples and coconut add tropical flavors to this luscious cream pie. It's perfection in a shortbread cookie crumb crust.
time
prep:
15 min
total:
4 hr 25 min
servings
total:
10 servings
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What You Need

25
 square shortbread cookies, finely crushed (about 1-1/2 cups)
1-2/3
cups  BAKER'S ANGEL FLAKE Coconut, divided
1/3
cup  butter or margarine, melted
1-1/2
cups  cold milk
1
pkg.  (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1
large  banana, sliced
1
can  (8 oz.) crushed pineapple, well drained
2
cups  thawed COOL WHIP Whipped Topping
1/2
cup  BAKER'S ANGEL FLAKE Coconut, toasted

Make It

PREHEAT oven to 325°F. Mix cookie crumbs, 2/3 cup of the untoasted coconut and the butter in medium bowl until well blended. Press mixture evenly onto bottom and up side of 9-inch pie plate. Bake 10 minutes or until golden brown. Cool.

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Stir in the remaining 1 cup untoasted coconut. Arrange banana slices on bottom of crust; cover with the pudding mixture. Gently stir pineapple into whipped topping; spread over pudding layer. Sprinkle with the toasted coconut.

REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.

Kraft Kitchens Tips

How to Toast Coconut
Spread coconut into thin layer in shallow baking pan. Bake at 350°F for 7 to 12 minutes or until lightly browned, stirring occasionally.
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