Pineapple Coconut Cream Pie In Coconut Cookie Crust

1. 1

   Mix together cookie crumbs, 2/3 c coconut and melted butter in medium bowl until well blended.

2. 2

   Press mixture evenly onto bottom and up sides of 9-inch pie plate.

3. 3

   Bake at 325 degrees for 10 minutes or until golden.

4. 4

   Cool and arrange banana slices on bottom of crust.

5. 5

   Pour cold milk into large bowl and add pudding mix.

6. 6

   Beat with wire whisk for 1 minute.

7. 7

   Stir remaining cup of coconut into pudding and spoon over banana slices in crust.

8. 8

   Gently stir pineapple into whipped topping.

9. 9

   Spread over pudding mixture.

10. 10

    Refrigerate 4 hours or until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.