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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.
15 min
4 hr 25 min
10 servings
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What You Need

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