Tropical Coconut Cream Pie in Coconut Cookie Crust

Name: Tropical Coconut Cream Pie in Coconut Cookie Crust
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 1
Cuisine: Global
Ingredients: 1 large banana, sliced; 79 milliliters butter or margarine, melted; 118 milliliters BAKERS ANGEL FLAKE Coconut, toasted; 237 milliliters BAKERS ANGEL FLAKE Coconut, divided; 96 grams pkg. JELL-O Vanilla Flavor Instant Pudding; 237 milliliters cold milk; 227 grams can crushed pineapple in juice, well drained; 237 milliliters 25 square shortbread cookies, finely crushed (about; 237 milliliters thawed COOL WHIP Whipped Topping

This recipe serves 1. One serving contains 2347 calories, 23g of protein, and 164g of fat. Not If you have banana, pineapple in juice, baker's angel flake coconut, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

Heat oven to 325F.

Equipment you will use

Oven

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.

Ingredients you will need

Cookie Crumbs

Coconut

Butter

Equipment you will use

Bowl

Bake 10 min. or until golden brown. Cool.

Equipment you will use

Oven

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.

Ingredients you will need

Crust

Pineapple