Tropical Coconut Cream Pie in Coconut Cookie Crust
- Source
- Kraft recipe card (kraftrecipes.com printout)
- Serves
- 10
- Prep
- 15 min
- Cook
- 4 hr 25 min (includes chilling)
Ingredients
- 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
Steps
- 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.
Notes
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.
Nutrition per serving: 380 calories, 23g total fat, 15g saturated fat, 25mg cholesterol, 360mg sodium, 42g carbohydrate, 3g dietary fiber, 28g sugars, 4g protein.